Quattro formaggi risotto

45 MINUTES + RESTING | SERVES 2 | EASY |

unsalted butter 2 tbsp olive oil 2 tbsp

onion 1 large, finely chopped

risotto rice 200g white wine, vermouth or dry sherry 250ml vegetable, chicken or turkey stock 1 litre, hot

left-over soft cheese (such as fontina, brie or camembert, or a mixture) 50g, chopped

left-over blue cheese (such as gorgonzola or stilton) 25g, chopped

left-over hard cheese (such as cheddar, cheshire or lancashire) 25g, grated parmesan, grana padano or a vegetarian alternative

15g, finely grated flat-leaf parsley or chives a handful, finely chopped lemon 1, zested (optional)

1 Heat half the butter and all the oil in deep frying pan over a medium heat until the butter starts to foam. Cook the onion for 15 minutes, stirring occasionally, until soft and tender but not golden.

2 Tip in the rice, turn up the heat slightly and stir to coat in the onions. Cook for 3-5 minutes or until the rice starts to turn translucent. Pour in the wine and simmer until mostly evaporated.

3 Keep the stock warm in a pan on the back of the hob. Add a ladleful to the risotto, stirring continuously, then add the next ladle once the first has been absorbed, repeating until the rice is tender but still with a little bite – this will take about 20 minutes and you may not need all the stock.

4 Remove the risotto from the heat, fold in all the cheeses and stir well until everything has melted and the risotto is cheesy and creamy. Stir in the remaining 1 tbsp of butter, season well with black pepper and a little salt, and cover with the lid. Let it stand for 5 minutes before scattering with parsley or chives and lemon zest, if using, to serve.

PER SERVING 998 kcals | fat 43.7G saturates 21.7G | carbs 95G | sugars 11.5G fibre 5.6G | protein 33.4G | salt 4.1G