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


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1 Tbsp
1 Tbsp
vegetable oil
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


  • 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.

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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