Mature Cheddar Risotto
- 25g butter
- 1 chopped red onion
- 150g risotto rice
- 750ml chicken stock
- 1 tsp English mustard
- 150g extra-mature Cheddar, grated
- Roasted cherry tomatoes, to serve
- Balsamic vinegar, to serve
- 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