Description
A creamy and flavorful risotto made with cheddar cheese and fresh sage.
Ingredients
Scale
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup grated cheddar cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup white wine
- 1/4 cup fresh sage leaves, chopped
- Salt and pepper to taste
Instructions
- Heat vegetable broth in a saucepan.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and garlic, sauté until soft.
- Add Arborio rice, stir for 2 minutes.
- Pour in white wine, cook until absorbed.
- Add broth one ladle at a time, stirring continuously until absorbed.
- After about 20 minutes, stir in cheddar cheese and sage.
- Season with salt and pepper, serve hot.
Notes
- Use homemade or low-sodium broth for better flavor.
- Adjust cheese quantity for desired creaminess.
- Fresh sage enhances the aroma.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: Cheddar Risotto, Fresh Sage, Italian Risotto, Creamy Risotto