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.

Rating:
★★★★★ 7 votes
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

Step-By-Step

1Melt the butter and oil in a medium-sized pan over medium heat and cook the leeks or scallions until softened.
2Add 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.
3Ladle in hot vegetable stock and let each ladleful become absorbed before adding the next one. Stir constantly.
4Stir 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.
5Remove 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