Beer Cheese Risotto Recipe
I’ve shared my love for risotto many times—it’s the ultimate blank slate for flavors and a brilliant way to reinvent leftovers. As I gathered my ingredients, inspiration struck—not just for the risotto itself, but for how amazing the leftovers could be (talk about planning ahead!). While starting with a classic base, I took a flavorful detour: swapping wine for beer and adding sharp cheddar for a rich, comforting beer cheese twist. And so, beer cheese risotto was born—creamy, cozy, and totally crave-worthy.
I have to say it came out even better than I anticipated. The risotto was rich, creamy and had the taste of my favorite beer cheese dip. The ale I used gave it a delightful tang.
Beer Cheese Risotto
Note: This post may contain affiliate links, which means if you buy from my link I might make a small commission. This does not affect the price you pay. See the full affiliate disclosure here.
Serves 4 – 6
1 1/2 cups arborio rice
2 cups shredded cheddar cheese
1 quart chicken broth
1 12oz can/bottle ale or beer
1 garlic clove, chopped fine
1 TBS olive oil
salt and pepper
Heat the chicken stock to a boil and lower the heat and keep to a simmer.
Heat a large, heavy bottomed saute pan over medium high heat.
Add the oil. When it is hot add the garlic and swirl it around.
Add the rice and stir it to coat fully in the hot oil.
When it starts to pop add the beer/ale.
Stir the rice until all of the beer/ale is absorbed by the rice.
Just remember to stir constantly
Add several ladles of hot chicken stock and stir until absorbed by the rice.
Keep doing this until there is one more addition of chicken stock left.
Add the cheese and stir until it is dissolved.
Add the remaining chicken stock and stir until it is fully absorbed. Season to taste with salt and pepper.
Cover the pot and let sit for 10 minutes before serving.
While the risotto was cooking, I roasted some green beans in the oven. Just a little olive oil and salt and pepper. I served the risotto on top of the green beans with a little sprinkling of cheddar cheese on top. This was really tasty risotto. The cheddar was complemented by the beer, and it had a wonderful cheesy, beery flavor that we both loved. It really did taste like beer cheese dip!
The next night I used the risotto leftovers to make an amazing dinner. All I’ll tell you is that it involved bacon. Bacon people – BACON!
Check out my other Risotto Recipes:
Lobster Pesto Risotto
Corn and Bacon Risotto
Tails and Drool Risotto
Beer Cheese Risotto
Ingredients
- 1 1/2 cups arborio rice
- 2 cups shredded cheddar cheese
- 1 quart chicken broth
- 1 12 oz can/bottle ale or beer
- 1 garlic clove chopped fine
- 1 TBS olive oil
- salt and pepper
Instructions
- Heat the chicken stock to a boil and lower the heat and keep to a simmer.
- Heat a large, heavy bottomed saute pan over medium high heat.
- Add the oil. When it is hot add the garlic and swirl it around.
- Add the rice and stir it to coat fully in the hot oil.
- When it starts to pop add the beer/ale.
- Stir the rice until all of the beer/ale is absorbed by the rice. Just remember to stir constantly.
- Add several ladles of hot chicken stock and stir until absorbed by the rice. Keep doing this until there is one more addition of chicken stock left.
- Add the cheese and stir until it is dissolved.
- Add the remaining chicken stock and stir until it is fully absorbed. Season to taste with salt and pepper.
- Cover the pot and let sit for 10 minutes before serving.
