Penn Herb Wellness Guide
Two Cheese Risotto with Onion
Ingredients
- 1 large onion, chopped
- 2 Tbs olive oil
- 1 cup Arborio rice
- 3 cups chicken or vegetable broth
- 3/4 cups whole milk or light cream
- 1/2 cup crumbled Gorgonzola cheese (or grated Swiss)
- 1/2 cup finely grated Parmesan cheese
- Salt and pepper to taste
- Optional Presentation Suggestion4 radicchio lettuce cups
- 4 servings steamed asparagus or greenbeans, cut diagonally
- 1/2 red bell pepper, slivered
- Chopped red onion
- Sliced tomatoes
Directions
- Heat oil in large saucepan. Add rice and cook, stirring over medium heat about 3 minutes or until fragrant and toasted. Stir in broth and onion and bring slowly to boil.
- Cover, reduce heat and cook for 20 minutes or until tender, stirring 2 to 3 times.
- Meanwhile, heat milk with gorgonzola cheese, stirring until cheese is softened.
- Add milk-gorgonzola mixture and Parmesan to risotto. The consistency should be slightly soupy; if too dry, stir in more broth or milk and heat.
- Season with salt and pepper to taste and serve immediately as a side dish. To serve as a main dish, follow the presentation suggestions listed below.
- Optional Presentation SuggestionArrange radicchio cups on plates. Portion risotto into cups.
- Lean asparagus or green beans against risotto and sprinkle with red pepper and red onion as desired. Garnish with tomatoes.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.