Recipe: 4-cheese risotto

(ps- the medal display giveaway ends on Friday- so make sure you enter if you haven't already!)

Hooray for my first recipe post! If you know anything about me- anything at all- it shouldn't be that I am training for an Ironman- or that I have a hot pink bike- it should be that I LOVE cheese. Love it. I eat ricotta out of the container with a spoon. I visit the local cheese shop weekly just to sample cheeses. I can polish off a whole wedge of blue cheese in about an hour. And one time I ate a whole wheel of baked brie by myself.

Anyways...

Cheesy Risotto!

Ingredients: Makes 3ish servings depending on who you are feeding!

• 1 cup aborio rice
• 1.5 cups veggie or chicken broth
• 1.5 cups skim milk (you should also know that Phil and I polish off numerous gallons of milk a week. We should probably buy a cow, it would be cheaper)
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 clove garlic, chopped
• black pepper to taste
• fresh chives
• 1/4 cup feta cheese
• 1/4 parm cheese (plus a ton more to sprinkle on top...obviously)
• 1/4 asiago cheese
• few crumbles of blue cheese (this adds an awesome tang!)
• optional- a chubby pug to sit on your chef's mat praying you drop something so she can eat it.

In a sauce pan heat olive oil and butter. Saute garlic until fragrant. Add in the aborio rice and saute for 2-3 minutes. Add half of the milk and half of the broth. Stir. When liquid is absorbed add the remaining liquid. As the remaining liquid is being absorbed, add the cheeses, pepper and chives. Season as desired. Top with tons of extra cheese. Eat almost all of the risotto leaving close to none for your significant other. And finish the last gallon of milk.

I served spicy BBQ chicken and broccoli with the cheesy risotto and it was amazing!

Thank goodness I am not lactose intolerant.