Three Cheese Risotto

• 2 ounces butter
• 1 medium onion, finely chopped
• 3/4 lb risotto rice
• 6 cups vegetable stock, made with stock cubes
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 2 ounces fresh parmesan cheese, finely grated
• 2 ounces mozzarella cheese, coarsely grated
• 4 1/2 ounces gruyere, diced
• salt
• fresh ground black pepper

1. Heat the butter in a large frying pan. Add the onion and cook for 2-3 minutes until soft but not browned. Stir in the rice, mixing well until the grains are well coated with butter.
2. Stir in a small amount of stock and cook gently until it has been absorbed by the rice. Continue adding a little stock at a time, stirring now and then to prevent the rice from sticking to the base of the pan. This should take about 20 minutes or until the rice is cooked but not mushy - you may not need all of the stock.
3. Stir in the parsley, basil and all three cheeses. Sprinkle with freshly ground black pepper. Remove the pan from the heat, cover and leave the rice to rest for 5 minutes. Serve.

butter, onion, risotto rice, vegetable stock, fresh parsley, fresh basil, parmesan cheese, mozzarella cheese, gruyere, salt, fresh ground black pepper

Taken from www.food.com/recipe/three-cheese-risotto-345678 (may not work)