Mature Cheddar Risotto

Melt the butter in a wide pan and cook the onion for 5 mins to soften. Add the rice and stir for a couple of minutes, then gradually stir in the stock - a little at a time - waiting until it’s absorbed before adding some more. Repeat until the rice is tender and creamy (you might not need all the stock), then season well.
Stir the mustard and all the cheese into the rice, then spoon into bowls and top with roasted cherry tomatoes and a drizzle of balsamic vinegar. Delicious!

40 mins

2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box