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Cheddar Cheese Risotto

Cheddar Cheese Risotto

I was a little bit dubious about this Nigella recipe - but as ever, it was delicious. A quick and comforting meal any day of the week. Use a strong cheddar if you can - I used Davidstow Extra Mature!

By Beth Sachs, 23rd December 2008

  • 1 tbsp oil
  • 1tbsp butter
  • 1 leek, sliced finely
  • 300g Risotto Rice
  • 125 ml dry white wine
  • 1/2 tsp Dijon mustard
  • 1 litre hot vegetable stock
  • 125g Cheddar, cubed
  • Chives, chopped
  • Step 1: Melt butter and oil and soften leek for 10 minutes.
  • Step 2: Add rice and fry for 1 minute, add wine and mustard and stir until wine evaporated.
  • Step 3: Gradually add stock, ladleful at a time, until rice is cooked and liquid absorbed.
  • Step 4: Take off heat and stir through cheddar and chives.


  1. This sounds delicious and perfect comfort food. Have a wonderful Christmas - Nadelek Lowen xxx

  2. Sounds perfect for a cold winters night, and I love Davidstow cheddar which is a bonus!

    Merry Christmas :)

  3. Great comfort food.

    Have a great Christmas!


  4. Creamy, cheesy and delicious!

  5. I LOVE risotto. I am always looking for new ways to make it. Thanks!

  6. That risotto sounds fab, Beth.

    I hope you and yours have a wonderful Christmas and New Year.

    All the best.

  7. I was craving this the other day when I was sick but I had no cheese : ( looks great! Have a brilliant Christmas Beth xxx

  8. I LOVE risotto! Gotta try yours, it sounds delish!

  9. I've never thought of adding cheddar to risotti! Looks delicious.


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