Try this cheddar and spring onion risotto then check out more risotto recipes, such as our tomato risotto, vegetable risotto and healthy risotto.

For more veggie options, try our vegetarian lasagne, vegetarian moussaka, vegetarian paella and other vegetarian recipes.


  • 25g butter
  • 6 spring onions, chopped
  • 150g risotto rice
  • a splash (optional) white wine
  • 750ml vegetable or chicken stock
  • ½ tsp Dijon mustard
  • 100g mature cheddar, grated


  • 1 tbsp olive oil
  • 100g cherry tomatoes
  • a drizzle balsamic vinegar
  • a small bunch basil, chopped


  • STEP 1

    Melt the butter in a wide shallow pan. Cook the spring onions for 4-5 minutes or until soft. Add the rice and cook, stirring, for a couple of minutes. Add the wine, if using, and bubble until absorbed. Gradually stir in the stock a little at a time, again waiting until it’s absorbed before adding more. Repeat until the rice is creamy, oozy and tender (you might not need to use all the stock, or you may need to add a splash more if the mixture is too thick).

  • STEP 2

    Meanwhile, heat the olive oil in a separate small pan over a medium-high heat and cook the tomatoes with lots of seasoning until they are just starting to burst.

  • STEP 3

    Stir the mustard and cheese into the risotto, and season with pepper and a little salt if it needs it. Spoon into warm bowls and top with the tomatoes, a drizzle of balsamic and some basil.

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Janine Ratcliffe Portrait
Janine RatcliffeFood director

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