Recipe Details
Title Three cheese risotto
Author Jamie Oliver
Portions 6
Created 16th February 2015 08:23 am
Weight (Per Portion)

One portion of this dish weighs approximately 402.00 Grams

Recipe Ingredients
Ingredient Quantity Allergen Warnings
Stock, vegetable, liquid1 Litre
Oil, olive1 Tablespoon
Onions, raw2 Medium
Garlic2 Clove
Celery3 Unit
Salt, sea1 Pinch
Pepper, black1 Pinch
Cheese, Gruyere75 Gram
Cheese, Parmesan, grated40 Gram
Wine, white, dry350 Millilitre
Butter, unsalted1 Teaspoon Heaped
Rice, arborio, raw400 Gram
Cheese, Taleggio75 Gram
Special Dietary Requirements Suitability
Allergen Warnings
Nutritional Information (Per Portion)
Nutrition %GDA Range
Energy Kcal 476
Protein 28.47%
Other Carbohydrate 35.32%
Sugar 4.47%
Fat Saturated 41.59%
Fat Unsaturated 9.56%
Fiber 12.85%
Sodium 33.89%
Salt 35.61%
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Recipe Method
1. Heat the stock in a pan over a moderate heat. Heat the olive oil in a pan. Add the finely chopped onions, garlic and celery, and fry gently for about 5 minutes until softened. 2. Add the rice to the pan and turn up the heat. Cook for a minute or so, stirring constantly, until the rice looks slightly translucent. Add the wine and keep stirring - any alcohol flavours will evaporate. 3. Once the wine has been absorbed by the rice, add first ladle of hot stock and a good pinch of salt and pepper. Turn the heat down to a simmer so the rice doesn't cook too quickly on the outside. 4. Add the stock, a ladleful at a time, stirring constantly and allowing each ladleful to be absorbed before adding the next, until the rice is cooked but still holds its shape - this takes about 15 minutes. 5. Stir in roughly chopped Gruyere (or Appenzeller) and Taleggio. Remove the pan from the heat and season to taste, then beat in the butter and grated Parmesan. 6. Place a lid on the pan and leave to rest for 2 to 3 minutes - your risotto will get nice and oozy. Enjoy!