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three cheese risotto in red bowl.

Three Cheese Risotto

Three words: Creamy. Cheesy. Heaven.
4.9 from 7 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Main Dishes
Cuisine American
Servings 4 Servings



  • 3 cups chicken broth
  • 2 tablespoons butter
  • 1/2 medium yellow onion diced
  • 1 cup Arborio rice
  • 1/4 cup dry white wine
  • 1/2 cup freshly shredded mozzarella cheese
  • 1/2 cup freshly shredded fontina cheese
  • 1/2 cup freshly shredded parmesan cheese
  • salt and pepper to taste


  • Heat chicken broth over medium heat. Reduce heat to low while you prepare the rice.
  • Melt butter in a pan over medium heat. Stir in onions and cook until they are translucent. About 5 minutes.
  • Stir in rice just until it is coated in the butter. Do not brown. Pour in wine and cook until wine absorbs. Pour in one ladle of hot chicken broth. Stir consistently until liquid is absorbed. Repeat process, one ladle at a time, until all broth has been absorbed by the rice.
  • Remove from heat. Stir in mozzarella, fontina and parmesan cheese until they melt. Season to taste with salt and pepper. Let stand a few minutes. Serve.


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Keywords: abrorio rice, cheesy, creamy, fontina cheese, Food, italian, italy, mozzarella cheese, parmesan cheese, Recipe, rice, risotto, side dish, wine