Rarebit Risotto

Elevate your comfort food experience with Rarebit Risotto, a rich and indulgent twist on the classic Welsh rarebit. This creamy risotto combines the nutty flavor of Arborio rice with the bold character of beer, creating a malty base that sets it apart from traditional risottos. Finished with a velvety blend of sharp cheddar cheese, heavy cream, English mustard, and Worcestershire sauce, this dish captures the essence of rarebit in every bite. Perfectly balanced with a garnish of fresh chives and a touch of buttery richness, this one-pot wonder is a satisfying meal for weeknights or casual dinner parties. Serve it hot and watch it disappear!

Nutriscore Rating: 59/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium Yellow onion, finely chopped
• 2 Garlic cloves, minced
• 1 cup Arborio rice
• 1 cup Beer (lager or ale)
• 4 cups Chicken or vegetable stock, heated
• 0.5 cup Heavy cream
• 1.5 cups Cheddar cheese, shredded (preferably sharp or aged)
• 1 teaspoon English mustard
• 1 teaspoon Worcestershire sauce
• 2 tablespoons Chives, chopped (for garnish)
• 0 to taste Salt
• 0 to taste Black pepper

Directions

Step 1

In a large saucepan or deep skillet, melt 1 tablespoon of the butter with the olive oil over medium heat.

Step 2

Add the onion and sauté for 3-4 minutes until softened, then stir in the minced garlic and cook for 1 more minute until fragrant.

Step 3

Add the Arborio rice to the pan and stir for 1-2 minutes to coat the grains in the butter and oil mixture. This will lightly toast the rice, enhancing its flavor.

Step 4

Pour in the beer and let it simmer, stirring occasionally, until most of the liquid has been absorbed.

Step 5

Begin adding the heated stock, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next. Continue this process for about 20-25 minutes, or until the rice is tender and creamy but still has a slight bite.

Step 6

In a small bowl, whisk together the heavy cream, shredded cheddar cheese, English mustard, and Worcestershire sauce until smooth.

Step 7

Once the rice is fully cooked, reduce the heat to low and stir in the cream and cheese mixture. Allow it to melt into the risotto, creating a creamy, cheesy consistency.

Step 8

Season the risotto with salt and black pepper to taste, then stir in the remaining tablespoon of butter for added richness.

Step 9

Serve the Rarebit Risotto hot, garnished with chopped chives on top for a fresh and vibrant finish.

Nutrition Facts

Serving size	1864.2 grams (1864.2g)

Amount per serving	% Daily Value*
Calories	1879

Total Fat 135.00g	173%
Saturated Fat 76.80g	384%
Polyunsaturated Fat 1.30g
Cholesterol 362mg	121%
Sodium 7066mg	307%
Total Carbohydrate 90.70g	33%
Dietary Fiber 3.60g	13%
Total Sugars 7.50g
Protein 56.90g	114%

Vitamin D 36IU	180%
Calcium 1312mg	101%
Iron 3mg	17%
Potassium 689mg	15%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 67.3%

Protein: 12.6%

Carbs: 20.1%