This Three Cheese Risotto comes together in about 30 minutes and is made all in one pot for a quick weeknight dinner that your family will love! Switch up the cheeses and ingredients to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends! It’s the kind of cozy bowl that wraps you in warmth after a long day, making it a perfect solution for busy weeknights.
Ingredient Breakdown
- 1 cup Arborio Rice
- 4 cups Chicken or Vegetable Broth
- 1 cup Heavy Cream
- 1/2 cup Grated Parmesan Cheese
- 1/2 cup Grated Mozzarella Cheese
- 1/2 cup Crumbled Blue Cheese
- 4 oz Prosciutto, Chopped
- 1 Small Onion, Finely Chopped
- 2 Cloves Garlic, Minced
- Salt and Pepper to Taste
- 1 Tablespoon Olive Oil
- Fresh Parsley for Garnish
Step-by-Step Instructions
How to Make Three Cheese Risotto
Warm Your Broth: In a saucepan, heat your broth over low heat. Keep it warm, as adding cold broth will slow down the cooking process. Trust me, this is a must for that creamy consistency!
Sauté the Aromatics: In a separate large pot, heat your olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent and fragrant, about 3-4 minutes. Then toss in the garlic, stirring it around for another minute until everything smells amazing!
Toast the Rice: Stir in the Arborio rice and cook for 1-2 minutes to lightly toast it. This step is crucial, it locks in those flavors and builds a base for the rest of the dish.
Create Magic with Broth: Here comes the fun part! Begin adding a ladle of warm broth to the rice, stirring frequently until absorbed. The key is to add just one ladle at a time, this allows the rice to absorb the savory liquid, making it creamy and soulful. This process will take about 18-20 minutes. You’ll know it’s done when the rice is al dente and has a creamy consistency.
Add Cream and Cheeses: Once the rice is perfectly cooked, stir in the heavy cream, along with all the beautiful cheeses: Parmesan, mozzarella, and blue cheese. Oh, and don’t forget the chopped prosciutto! Stir everything together until melted and looking dreamy.
Season and Serve: Give it a taste and season with a couple pinches of salt and pepper as needed. Then serve hot in bowls, garnished with a sprinkle of fresh parsley. Yeah, just picture that creamy goodness!
Why I Love This Recipe
This is my go-to recipe when I need a warm hug in a bowl, seriously, who can resist creamy risotto? It’s a total comfort food and a quick weeknight meal that feels special. I’m a real sucker for how versatile it is too! You can use whatever you’ve got on hand and swap the cheeses to create your very own masterpiece. The best part is, leftovers? They get even better!
Serving and Storage Tips
This Three Cheese Risotto is incredibly versatile, serving beautifully as a main dish or a side. Here are some suggestions on how to enjoy it:
Pair it With: A crisp salad or grilled vegetables on the side to balance out the creaminess. You could even serve it alongside steak or chicken for a heartier meal!
Storage: If you have leftovers (though I can’t promise they’ll last long!), they can be stored in the refrigerator for up to 3 days. Keep it in an airtight container!
Reheating Instructions: To reheat, add a few tablespoons of broth or water in a pot over low heat. Stir frequently to bring back that creamy texture; you want to warm it through without letting it dry out. Also works great in the microwave, make sure to stir in some liquid and cover it.
Freezer Friendly?: Risotto isn’t the best candidate for freezing, as it can become mushy. But if you must, make sure to use it within a month, letting it cool completely before storing. Thaw it in the fridge overnight before reheating.
Be sure to check out my Baked Risotto, my White Wine and Parmesan Risotto, or my Mexican Sweet Corn Risotto for more delicious risotto ideas!
Why This Recipe Works
Quick & Easy
This risotto comes together in under 30 minutes, perfect for those busy weeknights when you need something delicious but fast!
One Pot Wonder
Minimal cleanup? Yes, please! Prep and cook everything in one pot, less mess means more time to enjoy your meal.
Crowd-Pleaser
Trust me when I say this risotto will impress everyone at the dinner table, even the picky eaters! Loaded with tons of flavor and melting cheeses, the whole family will request this one again and again.
Customizable
You can easily adjust this dish to fit your family’s tastes or whatever ingredients you have left over in the fridge. Swap in different cheeses, add in some veggies, or even top with grilled chicken for a complete meal.
Comfort Food
Let’s be real; it’s hard not to love a warm bowl of cheesy, creamy goodness that’s just bursting with flavor. It’s comfort food, and it satisfies your soul.
So, what are you waiting for? Gather your ingredients and make this Three Cheese Risotto tonight, it’s a cozy meal that will truly make your week feel just a bit more special. Happy cooking! Follow us on Pinterest for daily meal inspiration!
Three Cheese Risotto
Ingredients
Method
- Warm your broth in a saucepan over low heat to keep it warm.
- In a separate large pot, heat olive oil over medium heat. Sauté the chopped onion until translucent (about 3-4 minutes). Add minced garlic and cook for an additional minute.
- Stir in the Arborio rice and lightly toast for 1-2 minutes.
- Gradually add a ladle of warm broth to the rice, stirring frequently until absorbed. Continue adding broth one ladle at a time, cooking for 18-20 minutes until the rice is al dente and creamy.
- Once the rice is cooked, stir in the heavy cream, Parmesan, mozzarella, blue cheese, and chopped prosciutto. Mix together until melted.
- Taste and season with salt and pepper. Serve hot garnished with fresh parsley.