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Serves four people

  • 1 cup risotto rice
  • 2½ cups vegetable broth
  • 1 yellow onion
  • 1 clove garlic
  • ½ cup Arla® Mild Cheddar Shredded Cheese
  • 1 pinch of black pepper


  • ¼ cup dry white wine




Boil the broth and wine, if you want it in your dish. Peel and chop the onion and garlic. Fry in some of the butter in a thick-bottomed pan. Stir in the rice and pour in some of the hot broth. Let risotto boil on low heat without lid for about 20 min. Stir in the broth a bit at a time during cooking. When the rice feels creamy but still has a solid core it is ready. Stir in the rest of the butter, the cheese and the pepper.


You can stir in mushrooms or vegetables, see recommendations below: Mushroom risotto: Stir in 3/4 cup fried mushrooms, e.g. portobello Asparagus risotto: Stir in 3/4 cup light-boiled green asparagus pieces. Spinach risotto: Stir in 1 cup fried spinach leaves.


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