
Cheddar Cheese Risotto
1 tbsp unsalted butter
1 tbsp vegetable oil
2 baby leeks or fat spring onions, finely sliced
300g arborio rice
1/2 cup water -- or white wine
1/2 tsp dijon mustard
4 cups hot chicken or vegetable stock
1 cup grated cheddar cheese
2 tbsp chopped chives
Melt the butter and oil in a pan and cook the sliced baby leeks (or scallions) until softened.
Add the arborio rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
Start ladling in the hot stock, letting each ladleful become absorbed as you stir before adding the next one.
Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
Take the pan straight off the heat, still stirring as you do, and then spoon into warmed dishes, sprinkling with some of the chopped chives.Serves 2 as a main course or 4 as a starter (according to Nigella). This served 4 as a main more than adequately!
5 comments:
I made this one a while ago, but used less cheese - couldn't get a decent picture though, yours looks lovely :)
Mmmm this looks so good and the perfect meal when time isn't on your side!
Note to self: must try this recipe!
Maria
x
A cheddar cheese risotto sounds good.
I've made this one before and really liked it - the rice and cheese together is so good! I'm surprised your daughter doesn't like risotto, I would have thought it was rather child-friendly fare! Your blog's looking fab Linda, love the new header :)
Oh Linda cheddar cheese risotto sounds perfect to me...mmmmm
Rosie x
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