Dinner

Beer and Cheddar Risotto is for Dinner.

Beer and Cheddar Risotto takes 10 minutes to prepare.

Beer and Cheddar Risotto takes 30 minutes to cook.

Beer and Cheddar Risotto makes 6 servings.

The ingredients for Beer and Cheddar Risotto are:

½ a small onion, diced
1-2 cloves garlic, minced
1 Tbls un-salted butter
2 Tbls olive oil
2 cups Arborio rice
1 12-oz bottle Bass beer
1 49.5-oz can chicken broth
5 oz medium or sharp cheddar cheese, shredded
1/3 cup mozzarella cheese, shredded
1/3 cup parmesan cheese, shredded
¼ tsp cayenne (optional, but it brings out the sharpness of the cheddar)
Ground pepper to taste

Here is how you make Beer and Cheddar Risotto:

Heat pot over med-low heat. Add butter and 2 tablespoons olive oil; heat until butter just starts to brown. Add onion and sauté for 3-5 minutes, allowing them to get soft and translucent. Turn down the heat if they start to brown. Add the minced garlic, turn up heat to med-high, and sauté for 1 minute. Add rice and sauté for 2 minutes, stirring constantly, adding more olive oil as necessary to coat the rice. Pour in beer, turn heat up to high, and wait for it to start to simmer. Add the chicken broth ½ cups at a time, stirring for about 5 minutes between each addition. This should take about 25 minutes. Stir in the cheeses, cayenne, and extra ground pepper to taste. Number of Servings: 6Recipe submitted by SparkPeople user RSINDERS.

The nutritional information for Beer and Cheddar Risotto is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 399.6

• Total Fat: 15.1 g
• Cholesterol: 36.9 mg
• Sodium: 773.1 mg
• Total Carbs: 47.1 g
• Dietary Fiber: 0.7 g
• Protein: 14.0 g