Cheddar Risotto Recipe

Name: Cheddar Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 tablespoons olive oil; 12 ounces carnaroli rice or 12 ounces arborio rice; 1 onion, chopped; 1 large leek, thinly sliced; 1 red pepper, deseeded and chopped; 1 cup dry white wine; 2 vegetable bouillon cubes, dissolved in 3 3/4 cups hot water; 8 ounces mushrooms, wiped and sliced; 3 ounces frozen petits pois or 3 ounces garden peas, thawed; 4 ounces sharp cheddar cheese, finely grated; salt & freshly ground black pepper; basil leaves, to garnish

Servings: persons

2 tablespoons olive oil
12 ounces carnaroli rice or 12 ounces arborio rice
1 onion, chopped
1 large leek, thinly sliced
1 red pepper, deseeded and chopped
1 cup dry white wine
2 vegetable bouillon cubes, dissolved in 3 3/4 cups hot water
8 ounces mushrooms, wiped and sliced
3 ounces frozen petits pois or 3 ounces garden peas, thawed
4 ounces sharp cheddar cheese, finely grated
salt & freshly ground black pepper
basil leaves, to garnish

1
Heat the olive oil in a very large frying pan.
2
Add the rice and saute it gently for about 3 - 4 minutes, until it looks glossy.
3
Add the onion, leek and pepper and cook gently, stirring often, for a few more minutes.
4
Add the wine to the frying pan and allow it to bubble up, then cook gently until it has been absorbed, stirring frequently.
5
Ladle about one quarter of the stock into the rice, stir, then let the rice simmer gently until the liquid has been absorbed.
6
Add the mushrooms to the risotto with another ladleful of stock.
7
Cook gently, adding more stock as needed until the rice is tender, it will take about 20 - 25 minutes to cook in total.
8
Stir in the peas and Cheddar cheese, season to taste with salt and pepper, stir well and serve, garnished with basil.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 tablespoons olive oil, 12 ounces carnaroli rice or 12 ounces arborio rice, 1 onion, chopped, 1 large leek, thinly sliced, and more.

Yes, Cheddar Risotto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheddar Risotto

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