Creamy Cheese Risotto

1.In a saucepan, heat the vegetable broth and keep it warm over low heat.

2.In a separate large pan, heat olive oil and 1 tablespoon of butter over medium heat.

3.Add chopped onion and garlic, sauté until softened, about 3-4 minutes.

4.Stir in Arborio rice and cook for 2 minutes, allowing the rice to toast slightly.

5.Pour in the white wine and cook until it's mostly absorbed, stirring frequently.

6.Begin adding the warm vegetable broth one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding more. Continue until the rice is creamy and cooked al dente, about 20 minutes.

7.Stir in the grated Parmesan, Mozzarella, and Gouda cheeses until melted and creamy. Season with black pepper to taste.

8.Remove from heat, add the remaining butter, and let the risotto rest for a few minutes to thicken.

9.Serve the creamy cheese risotto hot, garnished with chopped parsley. Enjoy!