Cheesey Risotto

I was in a hurry the other night and thought this might do for a quick dinner. I know most people don't think of risotto as being quick, but it has become a staple in our house as it takes just 20 minutes from start to finish. I actually really have come to enjoy stirring it and watching it evolve into a gooey yummy comforting dinner. I didn't have parmesan in the house so decided to try this version from Nigella's latest book, Nigella Express. It was a good stand in I must say and I was happy to substitute it for my usual Jamie Oliver recipe which uses bucket loads of parmesan. I thought maybe this would be the one that would swing my daughter over to eating risotto- she has steadfastly refused to eat it until now and unfortunately this was no different! What a strange child she is, I will keep trying though!

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!