Cheddar Cheese Risotto

Melanie Young

By
@MelsKitchen

Takes some time, but worth it. This dish will serve 2 if used as main dish. I prefer to use it as a side. If I use it as a main dish, I like to pair it with a green salad.

If you want to save prep time, use pre-shredded cheese.


pinch tips: Non-Stick Rice Every Time


Rating:

Comments:

Serves:

4

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a real winner - My entire family likes it.

Ingredients

1 Tbsp
butter
1 Tbsp
vegetable oil
2
baby leeks or fat scallions, finely sliced
1 1/2 c
risotto rice
1/2 c
white wine
1/2 tsp
dijon mustard
4 c
hot vegetable stock
1 c
chopped cheddar cheese
2 Tbsp
chopped chives

Directions Step-By-Step

1
Melt the butter and oil in a medium-sized pan over medium heat and cook the leeks or scallions until softened.
2
Add risotto rice and stir for around 1 minute, then turn up heat to medium-high and add the wine and dijon mustard. Stir until wine is absorbed.
3
Ladle in hot vegetable stock and let each ladleful become absorbed before adding the next one. Stir constantly.
4
Stir and ladle until rice is al dente and all vegetable stock is absorbed (around 20 minutes). Then add cheese and stir into rice until it melts.
5
Remove pan from heat and continue to stir. Spoon into serving bowl or directly onto plates. Sprinke with chopped chives.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Collection: Rice Reinventions
Other Tag: Quick & Easy