Beer and Cheddar Risotto

by Melissa on January 21, 2009

I am really starting to love risotto, and this recipe is my favorite one yet! It does take a bit of time to make, and honestly that is why I did not make it sooner. But I so wish I had! The risotto is so tender and creamy, and the slight tang of the beer combined with the sharp cheddar makes for a phenomenal flavor combination. I was a bit nervous about using an entire bottle of beer, since I don’t like beer, but it really was the perfect amount. Even my husband, who does not really like risotto, really enjoyed this.


Beer and Cheddar Risotto

  • 1/2 small onion, diced
  • 1-2 cloves garlic, minced
  • 1 tablespoon butter
  • 2+ tablespoons olive oil
  • 2 cups Arborio rice
  • 12 oz. bottle of beer (preferably not light beer)
  • 49.5 ounce can of chicken broth
  • 5 ounces sharp cheddar cheese, shredded
  • 1/3 cup mozzarella cheese, shredded
  • 1/3 cup Parmesan cheese, shredded
  • 1/4 teaspoon cayenne pepper (omitted)

Pour chicken broth into medium saucepan. Keep warm over low heat.

Heat large saute pan over medium-low heat. Add butter and 2 tablespoons olive oil. Heat just until butter is melted. Add onion and saute for 3-5 minutes, until soft and translucent. Turn heat to medium-high and add garlic. Cook for 30 seconds to 1 minute, just until fragrant.

Add rice and saute for 2 minutes, stirring constantly until opaque, adding more olive oil as necessary to coat the rice.
Pour in beer, turn heat up to high until it starts to simmer.

Turn heat back to medium-low and add the chicken broth 1/2 cup at a time, stirring until liquid dissolves. You may not need to use all of the chicken broth – risotto should be creamy and just slightly al dente. This should take 30 minutes or more.

Remove from heat and stir in the cheeses and cayenne pepper.

Source: Cooking This and That, as adapted from FayeD on

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{ 12 comments… read them below or add one }

joelen January 21, 2009 at 9:22 am

This looks like a great flavor for risotto and i like that it’s not Italian!


Kristen January 21, 2009 at 11:17 am

Oh my gosh my husband would devour this! I have your recipe starred…hopefully I can make it this weekend! it looks so great!


Kate January 21, 2009 at 2:04 pm

Beer and cheddar are a match made in heaven!


colleen January 21, 2009 at 3:11 pm

I am so glad you tried this – and liked it! It is one of our faves, too!


snooky doodle January 21, 2009 at 4:42 pm

looks so creamy and yummy. I love risotto too. the best ones take some time to be delicous


Lindsey January 21, 2009 at 6:26 pm

What a great flavor combination! My husband would go nuts for this-I am starring this recipe for sure! Thanks for sharing :)


gaga January 22, 2009 at 12:19 am

Next time I make risotto, I’m using beer. What a great idea!


adamswife06 January 27, 2009 at 12:16 pm

I have never made risotto but really want to try. Maybe I will try this recipe first.


FayeD from the Nest February 7, 2009 at 3:29 am

One of my favorites, too! I’m actually the creator of this recipe. There are pressure cooker instructions which cut down on the time, especially the frequent stirring. Let me know if you are interested.


Janiegal March 6, 2010 at 11:54 am

Yes — I’d love pressure cooker instructions. I’m making this today, so if I don’t hear back, I can probably figure it out.


Melissa March 29, 2010 at 8:10 am

The pressure cooker instructions are from another commenter, I don’t have them myself. I hope you enjoyed this recipe anyway!


Liz January 25, 2010 at 3:00 pm

I made this last Friday and really enjoyed it! Thanks!


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