Cheddar Cheese risotto

I was shown this recipe a day or so ago and thought I just have to try that! So I thought I would share it here with you, it was shown to me by Lakeland cheese on Facebook but it is posted on the curvy carrot website.


Cheddar Cheese Risotto

Servings: 4





1 tablespoon unsalted butter

1 table

spoon vegetable oil

2 scallions, chopped, plus more for garnish

1 and 1/

2 cups Arborio rice

1/2 cup white wine

1/2 teaspoon Dijon mustard

4 cups hot vegetable stock

1 cup cheddar cheese, shredded




1. In a deep sauté pan over medium-low heat, melt the butter and oil.

2. Add the scallions and cook, stirring frequently until softened, about 2-5 minutes or so.

3. Add the rice and cook for one minute.

4. Increase the heat to medium-high, and add the white wine and mustard, stirring until completely absorbed.

5. Stirring constantly, add the hot vegetable stock, one cup at a time, adding each cup after the previous is completely absorbed.  Cook the rice until it is al dente (mine took about 20 minutes of old-fashioned stirring)

6. Add the cheese and stir gently until completely melted.

7. Divide the risotto evenly among your serving bowls and top with scallions, if desired.



3 thoughts on “Cheddar Cheese risotto

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