Cheddar Cheese Risotto

Melanie Young


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.

Blue Ribbon Recipe

This is a real winner - My entire family likes it. The Test Kitchen


★★★★★ 7 votes

10 Min
25 Min
Stove Top


  • 1 Tbsp
  • 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

How to Make Cheddar Cheese Risotto


  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.

Printable Recipe Card

About Cheddar Cheese Risotto

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

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