Cheddar Cheese Risotto
by Nigella. Featured in NIGELLA EXPRESSIntroduction
This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other.
I make this on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it.
For US cup measures, use the toggle at the top of the ingredients list.
This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other.
I make this on days when I need to escape to the kitchen and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 2 as a main, 4 as a starter
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 finely sliced baby leeks (or fat spring onions)
- 300 grams risotto rice
- 125 millilitres white wine
- ½ teaspoon Dijon mustard
- 1 litre hot vegetable stock
- 125 grams chopped Cheddar cheese
- 2 tablespoons chopped fresh chives
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 finely sliced baby leeks (or fat spring onions)
- 1½ cups risotto rice
- ½ cup white wine
- ½ teaspoon dijon mustard
- 4 cups hot vegetable broth
- 1 cup chopped Cheddar cheese
- 2 tablespoons chopped fresh chives
Method
- Melt the butter and oil in a medium-sized pan and cook the sliced baby leeks until they have softened.
- Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
- Start ladling in the hot stock, letting each ladleful become absorbed as you stir, before adding the next one.
- Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
- Take the pan straight off the heat, still stirring as you do so, and spoon the risotto into warmed dishes, sprinkling with some of the chopped chives.
- Melt the butter and oil in a medium-sized pan and cook the sliced baby leeks until they have softened.
- Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
- Start ladling in the hot stock, letting each ladleful become absorbed as you stir, before adding the next one.
- Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
- Take the pan straight off the heat, still stirring as you do so, and spoon the risotto into warmed dishes, sprinkling with some of the chopped chives.
Additional Information
For vegetarians make sure that the cheese is a brand that doesn't contain animal rennet.
For vegetarians make sure that the cheese is a brand that doesn't contain animal rennet.
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Show more commentsThis dish is tasty but heavy on the starch, so you can brighten it up with some fresh rosemary and a squeeze of lemon.
A new favorite! I used half an onion instead of leek because that's what I had and I garnished with bacon bits. This was my first time making risotto and it was so tasty! I thought it had come out overcooked because it got a little gloopy after I added the cheese, but that was just the top part. It was perfectly al dente and very tasty.
First time I made this, my hubby & kids turned their noses up, but now they all love it! I make this regularly and sometimes make it with a mix of cheddar and blue cheese. I roll cold leftovers into walnut sized balls and fry them off to get nice and crisp. Yummy!
A lovely, comforting recipe, in which cheddar works really well. I added some pancetta (which I had in the fridge) and also stirred in some peas which added some additional texture. Leftovers were excellent a second time round and the perfect accompaniment to a chicken breast wrapped in streaky bacon (shop bought, of course). Will definitely use this recipe again!
Made this for my boyfriend, since he loves risotto. I never really enjoyed it, but I do love cheese! So when I found this recipe, I had to give it a go. And I have to say, this is the first risotto I will make more than once! It was amazing!
Whenever i'm feeling particularly vulnerable, i tend to make a "Nigella" recipe, as it's always comfort food, tasty and personally, i've been a fan for years! Now with toddler twins, the food i make has to also double as their food too. They loved this meal! As did my usually fussy fiance. Cheese and carbs? I was in Heaven! A recipe i'm sure i will be turning to for years to come!
I look forward to trying this tonight!
Made this for me and my hubby. I added some chopped bacon as he won't eat anything without some sort of meat in it. I then stuffed this into red peppers and roasted in the oven for 45 minutes. Absolutely delicious.
It is a fantastic recipe. If you want to see how it looks like made by an amateur you can do it on http://twentysevendays.blog.com/. Congrats.
I made this for my children last night and they LOVED it. Highly recommended!
I am all set to cook this recipe. I have got all the ingredients & excited to try it out. Cross-finger, hoping it comes out well. Nigella, i am very much addicted to your programme. It's not been a week I have missed out your show. Awesome. Keep rockin!! :)
This is really nice, and relatively easy to prepare. Very tasty! I used wholegrain mustard instead of dijon and it still worked.