Cheddar Cheese Risotto
By
Melanie Young
@MelsKitchen
1
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.
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
Ingredients
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1 Tbspbutter
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1 Tbspvegetable oil
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2baby leeks or fat scallions, finely sliced
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1 1/2 crisotto rice
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1/2 cwhite wine
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1/2 tspdijon mustard
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4 chot vegetable stock
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1 cchopped cheddar cheese
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2 Tbspchopped chives
How to Make Cheddar Cheese Risotto
- Melt the butter and oil in a medium-sized pan over medium heat and cook the leeks or scallions until softened.
- 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.
- Ladle in hot vegetable stock and let each ladleful become absorbed before adding the next one. Stir constantly.
- 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.
- Remove pan from heat and continue to stir. Spoon into serving bowl or directly onto plates. Sprinke with chopped chives.
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