Cheddar Cheese Risotto


  • 1 tablespoon unsalted butter
  • 1 tablespoon 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.
  • Posted in Recipes.

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