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teal pot with cheesy cooked risotto and extra cheese on top on counter top next to a black cutting board
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5 from 4 votes

Beer and Four Cheese Risotto

Classic risotto turned up with gluten free beer and a four cheese blend.
Prep Time5 mins
Cook Time30 mins
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 320kcal


  • 1 cup Arborio rice
  • 1 tablespoon butter
  • ½ cup gluten free beer
  • 1 teaspoon onion powder
  • 3 cups chicken stock
  • ½ cup half and half
  • 1 cup shredded cheese
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  • In a large heavy pot, preheat to medium and melt butter. In another sauce pan, heat 3 cups of chicken stock to a low simmer. It does not need to boil.
  • Add 1 cup of Arborio rice to the pot with the butter and stir to coat the rice completely. Toast for 2-3 minutes.
  • Add ½ cup of beer. I use Omission gluten free lager. Stir well and cook for 3-4 minutes until all of the liquid has been absorbed by the rice.
  • Add 1 cup of hot chicken stock to the rice and stir well. The rice and stock should be at a low bubble. Keep an eye on it and stir as needed. Each time the stock is fully absorbed by the rice and the pot does not have standing liquid in it, add a cup and repeat the process, stirring occasionally.
  • As the rice cooks, starch will be released, creating a glossy shine around the edges of the pot. After the 3rd cup of stock has been absorbed, test a little bit of the rice to see if it is cooked through. If it’s not, add another ½ cup of stock and continue the cooking the process.
  • When the rice is fully cooked, turn off the heat. Add the Half and Half, salt and pepper. Stir it in and notice the thickness. It should be pretty loose.
  • Add the cheese, stir, and serve.


Serving: 65g | Calories: 320kcal | Carbohydrates: 42g | Protein: 11g | Fat: 12g