Cheddar Risotto
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 T butter
  • 1 T olive oil
  • ½ medium onion, finely chopped
  • 10 oz. risotto rice (Arborio rice works the best, but another short grain rice (like sushi rice) will do in a pinch. Don't use jasmine, basmati or any long grain rice).
  • ½ c. (125 mL) white wine
  • 1 tsp Dijon mustard
  • 4 c. (1 L) chicken stock, heated (it's essential when you're making risotto that you use a good flavorful broth or stock. Homemade is best, but I like Trader Joe's Organic in a pinch. Avoid Whole Foods 365 brand -- it tastes like water)
  • 6 oz. cheddar cheese, cut into small cubes
  • 3 T chopped chives
  1. Melt the butter in an oven proof pan, add oil and onions. Cook, stirring, until onions are translucent.
  2. Add rice, stir thoroughly so that each grain of rice is coated in butter and oil. Then add wine and mustard, and cook until wine has been absorbed by rice. Add stock, ½ c. at a time, stirring until the stock is absorbed by rice. Add 4 oz. cheddar, stir until the cheddar is melted.
  3. Top with bread crumbs and remaining cheese and bake at 400 degrees until the cheese is bubbly. Serve topped with chives.
  4. This is pretty rich, and can probably serve 4 people.
Adapted from Nigella Lawson's Nigella Express
Recipe by The Domestic Front at