It's Potluck time at I Heart Cooking Club and this week I am bringing a Cheddar Cheese Risotto from Nigella Express. This is a colorful side or main dish with bright orangey cheese and green chives.
This calls for a little bit of wine and I think that makes a difference overall in the taste. The wine I added is a Joel Gott unoaked Chardonnay. It blended well.
See. Looks pretty and festive plated :-)
Nigella's Cheddar Cheese Risotto
(from Nigella Express)
(from Nigella Express)
1 tbs. butter
1 tbs. vegetable oil
2 baby leeks or 2 fat scallions, finely sliced
1 1/2 cups risotto rice
1/2 cup white wine
1/2 tsp. Dijon mustard
4 cups hot vegetable stock
1 cup chopped Cheddar cheese
2 tbs. snipped chives or parsley
Melt the butter and oil in the pan and cook the leeks or shallots until softened.
Add the rice and stir for a minute or two, then add the wine and mustard, stirring until it is absorbed.
Start ladling in the stock, letting it become absorbed as you stir before adding more. Continue until rice is soft, about 18-20 minutes. Stir in the cheese then transfer to warmed bowls and sprinkle with chives or parsley.
Add the rice and stir for a minute or two, then add the wine and mustard, stirring until it is absorbed.
Start ladling in the stock, letting it become absorbed as you stir before adding more. Continue until rice is soft, about 18-20 minutes. Stir in the cheese then transfer to warmed bowls and sprinkle with chives or parsley.
Serves 2 as a main course or 4 as a starter.
I love risotto and will have to try this, although I like to cook mine in the oven. I'll just add the cheese at the end. This would be fabulous with a steak or pork tenderloin. Thanks, Tina!
ReplyDeleteI have this cookbook but somehow have never made this recipe. I love risotto but have never had much luck making it but I love the sound of this one so I might have to try again. I never can resist anything with cheese.
ReplyDeleteThis looks delicious. Unbelievably, I have never made risotto. I really want to try this and am also intrigued by the comment above from Les... off to google oven risotto!
ReplyDeleteHere you go, JoAnn:
Deletehttps://lesleysbooknook.blogspot.com/2017/11/easy-parmesan-risotto.html
Thanks, Les!! :)
DeleteCheddar cheese is the greatest! (Along with gruere and a few others.) SO this sounds to me like a great dish.
ReplyDeletebest... mae at maefood.blogspot.com
I love that risotto recipe and will have to try it.
ReplyDeleteI have a chive pot growing now, this sounds great!
ReplyDeleteSimple but tasty recipe. Love it
ReplyDeleteI loved this one a lot and your post is reminding me that I need to make it again. Such a good alternative for using up bits of leftover cheese and then also serving with wine:)
ReplyDeleteGorgeous!
I wonder if this can be converted to a baked risotto. I am sure it must be possible!
ReplyDeleteI love risotto too and my husband really loves cheddar -- I guess I need to try this version!
ReplyDeleteI love making risotto. This is one recipe that'd get a lot of mileage in my kitchen.
ReplyDeletei love nigella and i love a good risotto. this sounds great.
ReplyDelete