Four-cheese risotto

Ingredients for 4 servings

7 cups vegetables broth, plus 2 tablespoons
1/4 cup olive oil
1 onion, chopped (1 cup)
2 cups orzo
1 cup ricotta cheese
1/2 cup shredded mozzarella cheese
1/2 cup gorgonzola cheese
1/2 cup shredded parmesan cheese
2 tablespoons chopped parley

55 min · Medium

Directions

1. In a 3 quart saucepan, heat 7 cups of vegetable broth, medium heat.

2. In a 12 in skillet, medium heat, add onion for 5 minutes until tender.

3. Stir in orzo to the skillet, cook for 5 min. Stir in 2 tablespoons of broth, cook another 3 min.

4. Pour 1/2 cup of borth to the orzo mixture. Cook uncovered stirring frequently until broth is absorbed. Continue cooking for 30 to 35 minutes adding 1/2 cup of broth at a time until orzo is tender and creamy.

5. Remove from heat.

6. Add all the cheese and mix.

7. Enjoy! my hubby's favorite!

main courses February 17, 2011 03:19