Cheddar Risotto Recipes
BROCCOLI-CHEDDAR OVEN RISOTTO
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Bring the chicken broth to a low simmer in a saucepan. Toss the broccoli with the olive oil on a rimmed baking sheet.
- Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil. Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes.
- Remove the rice and broccoli from the oven. Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary). Stir in the broccoli.
Nutrition Facts : Calories 432 calorie, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 77 milligrams, Sodium 686 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 17 grams
CHEDDAR CHEESE RISOTTO
Make and share this Cheddar Cheese Risotto recipe from Food.com.
Provided by carolinajewel
Categories Rice
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- To cook leeks: Heat butter and oil in medium-sized saucepan over medium heat until butter melts. Add leeks. Cook for 5 minutes or until softened.
- To cook rice: Add rice. Cook, stirring, for 1 minute. Increase heat to high. Stir in wine and mustard. Cook, stirring, for 4 minutes or until wine is absorbed. Add 1 ladle of hot broth. Cook for 5 minutes or until broth is absorbed. Repeat, adding broth and cooking, until rice is al dente, about 20 minutes.
- To add cheese: Stir in cheese until it melts. Remove pan from heat, still stirring. Spoon into warm dishes. Garnish with chopped chives.
CHEDDAR RISOTTO
Risotto is an easy, cheap meal for family and friends. Enjoy this vegetarian version made with sharp Cheddar cheese. Be sure to grate the Cheddar very finely, so that it melts quickly and easily into the risotto. Serve the risotto with a bowl of finely grated Cheddar - so each person can sprinkle extra on top of their portion.
Provided by English_Rose
Categories Rice
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the olive oil in a very large frying pan. Add the rice and sauté it gently for about 3 - 4 minutes, until it looks glossy.
- Add the onion, leek and pepper and cook gently, stirring often, for a few more minutes.
- Add the wine to the frying pan and allow it to bubble up, then cook gently until it has been absorbed, stirring frequently.
- Ladle about one quarter of the stock into the rice, stir, then let the rice simmer gently until the liquid has been absorbed.
- Add the mushrooms to the risotto with another ladleful of stock. Cook gently, adding more stock as needed until the rice is tender, it will take about 20 - 25 minutes to cook in total.
- Stir in the peas and Cheddar cheese, season to taste with salt and pepper, stir well and serve, garnished with basil.
Nutrition Facts : Calories 578.5, Fat 17.1, SaturatedFat 7.1, Cholesterol 29.8, Sodium 192.1, Carbohydrate 79.5, Fiber 3, Sugar 5, Protein 15.8
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