Cheddar Cheese Risotto

Adapted from Nigella's Express by Nigella Lawson.

• Ready In: 35 mins
• Serves: 4

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 1/2ounce) 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.