Cheddar Cheese Risotto

Cheddar Cheese Risotto may not look beautiful, but it's super tasty, and that's what counts.

  • Author: Renee Rendall
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 3 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Diet: Vegetarian


Units Scale
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 green onions, thinly sliced
  • 300 grams risotto rice
  • 125 ml white wine
  • 1 teaspoon dijon mustard
  • 1 litre hot vegetable stock
  • 125 grams sharp cheddar cheese


  1. In a large pot, heat the butter and oil over medium heat. Add the white parts of your green onions to the pot, and cook for a few minutes, stirring occasionally, until softened. Save the green part of the onions for later.
  2. Add the rice and give it a good stir to coat the grains in the fat. Add the wine and mustard, and stir until the liquid is absorbed.
  3. Start adding the vegetable stock a little at a time, stirring all the while until the liquid is absorbed before adding more. It will take about 18-20 minutes to work in all the stock. Taste it as you get toward the end until the rice is cooked through and chewy.
  4. Turn off the heat and stir in the cheese until melted.
  5. Serve right away, and sprinkle some of the green tops of your onions over the top of each dish.
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Keywords: Cheese, Risotto

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