Nigella Cheddar Cheese Risotto

This creamy and comforting Cheddar Cheese Risotto is a delicious dish packed with rich flavors. The combination of soft baby leeks, tangy white wine, and melted cheddar creates a perfect meal. It’s an easy and satisfying recipe, great for weeknight dinners or special occasions.

Ingredients Needed:

• 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

How To Make Cheddar Cheese Risotto?

1. Cook the Leeks: Melt the butter and olive oil in a medium-sized pan. Add the sliced baby leeks and cook until softened.
2. Add the Rice: Stir in the risotto rice and cook for a minute. Turn up the heat and add the wine and mustard, stirring until the wine is fully absorbed.
3. Add the Stock Gradually: Add the hot vegetable stock one ladle at a time, stirring constantly. Wait for each ladleful to be absorbed before adding the next.
4. Finish with Cheese: After about 18 minutes, when the rice is al dente, stir in the chopped Cheddar cheese until it melts completely.
5. Serve and Garnish: Remove the pan from heat, spoon the risotto into warmed dishes, and sprinkle with chopped chives before serving.

Recipe Tips:

• Use High-Quality Cheddar: Choose a sharp Cheddar for a richer, more flavorful risotto.
• Stir Constantly: Stirring helps the rice release its starch, making the risotto creamy without adding extra cream.
• Keep Stock Warm: Keep the vegetable stock hot while ladling it in to maintain the cooking temperature of the rice.
• Check the Cheese: If you’re cooking for vegetarians, ensure the Cheddar is made without animal rennet.
• Add Herbs Last: Sprinkle fresh chives just before serving to keep their vibrant color and flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Let the risotto cool to room temperature before transferring it to an airtight container. Store in the fridge for up to 3 days.
• Reheat: Heat the risotto in a pan over medium-low heat with a splash of water or stock, stirring occasionally, until hot and creamy.

Nutrition Facts:

• Calories: 420 kcal
• Total Fat: 15g
• Saturated Fat: 8g
• Cholesterol: 30mg
• Sodium: 720mg
• Potassium: 200mg
• Total Carbohydrate: 55g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 12g

Try More Nigella  Lawson Recipes:

• Nigella Lawson Mac And Cheese Recipe
• Nigella Pea And Asparagus Risotto Recipe
• Nigella Mushroom Risotto