Gruyere Cheddar Risotto with Sautéed Vegetables



I am a firm believer that no food should go to waste. Last night I had the ladies over for wine and catching up. I prepared a lovely cheese board with several kinds of cheeses, olives, and hummus as well as two different flatbread pizzas (which were incredible and will be a separate post). So I had an abundance of cheese leftover. Again Trader Joe’s for the win. One of the cheeses I bought was a mixed block of Gruyere and cheddar cheese. So. Good. And it became the inspiration for this risotto.

The most important advice I can give when cooking risotto, which requires continuous stirring, or multiple components of a meal at once, is to prep all your ingredients ahead of time. Before you start cooking, have all your chopping, mincing, and vegetable prep done. Set out all the ingredients you will needs so you aren’t searching. A relaxed kitchen environment ensures an enjoyable and safe cooking experience.



For the Risotto


  • 1 Tbsp olive oil
  • 2 scallions, chopped
  • 2 garlic cloves, minced
  • 1 ½ cups Arborio rice
  • ½ cup white wine
  • 4 to 5 cups warm low sodium chicken stock
  • 1 cup Gruyere and Cheddar cheese, shredded (I used a mixed block of the two cheeses from Trader Joe’s, but you can just use a ½ cup of each kind)
  • ¼ cup shaved Parmesan Reggiano
  • Salt and Pepper to taste

Heat a deep sauté pan and olive oil over medium heat. Add the scallions and garlic and cook, stirring frequently until softened, about 2-5 minutes. Add rice to pan and cook for 1 minute, stirring and coating the rice with the oil. Increase the heat to medium-high, and add the white wine, stirring until completely absorbed. Stirring constantly, add the warm chicken stock, one cup at a time, adding each cup after the previous is completely absorbed. Cook the rice until it is al dente, about 20 minutes. Lower the heat and add the cheeses. Stir until completely melted. Salt and pepper to taste.


Sautéed Vegetables


  • ½ large red onion, roughly chopped
  • 2 garlic cloves, minced
  • 1 red bell pepper, roughly chopped
  • 1 bunch of asparagus tips
  • ½ cup mini heirloom tomatoes, halved
  • ½ cup artichoke, chopped (I used jar marinated artichoke hearts)
  • 1 to 2 Tbsp olive oil
  • Salt and Pepper

Heat olive oil over medium heat. Sauté onion, garlic, and bell pepper for about 4 to 5 minutes. Add asparagus tips and sauté another 4 minutes. Lastly add the tomatoes and artichoke and finish sautéing until soft and tomatoes are wilted. Salt and Pepper to taste.