Cheddar Cheese Risotto

Name: Cheddar Cheese Risotto
Ingredients: 1 tablespoon butter; 1 tablespoon vegetable oil; 2 small leeks or 2 large green onions, finely sliced; 1 1/2 cups arborio rice; 1/2 cup white wine; 1/2 teaspoon Dijon mustard; 3 (14 1/2 ounce) cans hot chicken broth; 1 cup cheddar cheese, grated; 2 tablespoons chives, chopped

9 ingredients

3 steps

Ingredients

1 tablespoon butter
1 tablespoon vegetable oil
2 small leeks or 2 large green onions, finely sliced
1 1/2 cups arborio rice
1/2 cup white wine
1/2 teaspoon Dijon mustard
3 (14 1/2 ounce) cans hot chicken broth
1 cup cheddar cheese, grated
2 tablespoons chives, chopped

Directions

1

To cook leeks: Heat butter and oil in medium-sized saucepan over medium heat until butter melts. Add leeks. Cook for 5 minutes or until softened.
2

To cook rice: Add rice. Cook, stirring, for 1 minute. Increase heat to high. Stir in wine and mustard. Cook, stirring, for 4 minutes or until wine is absorbed. Add 1 ladle of hot broth. Cook for 5 minutes or until broth is absorbed. Repeat, adding broth and cooking, until rice is al dente, about 20 minutes.
3

To add cheese: Stir in cheese until it melts. Remove pan from heat, still stirring. Spoon into warm dishes. Garnish with chopped chives.