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Beer & Cheddar Risotto

I can't tell you how long I've wanted to make a beer risotto.  I'm not kidding when I say that I surround myself with many lists of dishes that I want to make.  Beer risotto is on at least 2 of the 4 lists...although I can't actually find one of the lists so maybe that number will shoot up to 3 once I find it.  This is a very efficient process, let me tell you.  I'm truly a well-adjusted adult.  {Sarcasm}

For this month's Secret Recipe Club, I was matched up with Sarah from Sarah's Kitchen.  Sarah is a non-American (like myself!) and has been living in the US since 2002.  I'm so excited that I was assigned her blog this month since I feel as if our tastes are pretty similar.  Most of her recipes jumped out at me from the start!  I have to give  honorable mentions to several recipes that I really, really (no, like really) wanted to make: Chili Con Queso Pasta Bake, Chile Rellenos Casserole, and Lemon-Garlic Shrimp and Grits.  (Shrimp and grits is definitely on List #1 and potentially also on List #3.)  Out of all these, though, the Beer and Cheddar Risotto won out. I cannot tell you how excited I was to make this.  It was also worth the wait.  Risotto is one of my favorite dishes and if we just add beer and cheese, I'm pretty sure that makes this the most perfect dish ever.


Beer & Cheddar Risotto
slightly adapted from Sarah's Kitchen
makes 4-6 servings

Print Recipe

  • 5 cups chicken broth
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups Arborio rice
  • 12 oz. bottle of beer
  • 2/3 cup sharp cheddar cheese
  • 1/3 cup mozzarella cheese
  • 1/3 cup Parmesan cheese
  • 1/4 teaspoon cayenne pepper
  • freshly cracked black pepper


1) Warm the chicken broth in a pot over low heat.

2) Heat a large saucepan over medium heat.  Add the butter and olive oil to the pan.  When the butter has melted, add the onion to the pan and cook for 3 minutes.

3) Put the garlic in the pan and cook for 1 minute.

4) Pour in the rice and cook for 2 minutes, until grains of rice begin to look toasted.

5) Pour in the beer. 

6) Once the beer begins to simmer, ladle in the chicken broth, a 1/2 cup at a time.  Stir after each addition, until the broth is mostly absorbed. 

7) Continue this process, adding a 1/2 cup chicken broth each time until the risotto is creamy and the rice is cooked through.  You may or may not use all the broth.

8) Remove the risotto from the heat and stir in the cheese and cayenne pepper. Top with freshly
cracked black pepper. Serve warm.