Cheddar Risotto

Name: Cheddar Risotto
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

12 ingredients

8 steps

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

Directions

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.