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Cheddar and spring onion risotto with balsamic tomatoes

Risotto with Cheddar Cheese Recipe with Balsamic Tomatoes and Onions

Cheddar and spring onion risotto with balsamic tomatoes

Name: Cheddar and spring onion risotto with balsamic tomatoes
Total time: 40 min
Yield: Serves 2
Ingredients: 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

Janine Ratcliffe

Published: August 5, 2019 at 2:30 PM

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Serves 2

Easy

Total time: 40 mins

A star rating of 5 out of 5.4 ratingsRate

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Try our creamy risotto, oozing with mature cheddar cheese and topped with pan-fried cherry tomatoes. This comforting recipe is bursting with beautiful flavours.

Vegetarian

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Alternatives

Complete the dish

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.

Ingredients

Nutrition

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

BALSAMIC TOMATOES

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

chopped

Nutrition: per serving

kcal703
fat35.3g
saturates18.7g
carbs67g
sugars5.1g
fibre3.5g
protein27.7g
salt3.5g

Method

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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Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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A star rating of 5 out of 5.4 ratings

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