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    You are in: Home / Recipes / Cheddar Cheese Risotto Recipe
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    Cheddar Cheese Risotto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    carolinajewel's Note:

    Adapted from Nigella's Express by Nigella Lawson.

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    Units: US | Metric


    1. 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. 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. 3
      To add cheese: Stir in cheese until it melts. Remove pan from heat, still stirring. Spoon into warm dishes. Garnish with chopped chives.

    Ratings & Reviews:

    • on September 05, 2008


      very simple to make and was yummy - the kids loved it

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 01, 2008


      This was a simple but great recipe. I had run out of everything, so I actually only used Cheddar cheese, organic risotto, extra virgin olive oil, margarine, white wine, and some basil leaves instead of the chives. Being vegetarian I used veg stock. Result was a fab, creamy risotto that tasted great. (I used 1 cup of rice and about 1 1/2 cup of cheese).

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cheddar Cheese Risotto

    Serving Size: 1 (494 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 539.9
    Calories from Fat 161
    Total Fat 17.9 g
    Saturated Fat 8.8 g
    Cholesterol 37.3 mg
    Sodium 1202.1 mg
    Total Carbohydrate 68.0 g
    Dietary Fiber 2.9 g
    Sugars 3.1 g
    Protein 18.9 g

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