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
Ingredients
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
Instructions
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.
Having had this today for dinner, I can confirm that it is tasty and easy!
Sounds yummy coad i love cheesey things
I’m not a huge cheese fan Nigel, but this was quite nice – have a bash and let me know what you think?