Cheddar Risotto
Indulge in rich, creamy comfort with this Cheddar Risotto, a delicious twist on the classic Italian dish that takes your taste buds on a cheesy adventure. Perfectly cooked Arborio rice is infused with the nutty flavors of dry white wine and savory stock, then elevated with the bold, melty goodness of sharp cheddar cheese. A touch of heavy cream lends a velvety texture, while fresh chives add a pop of color and bright, herbaceous notes. This easy-to-follow recipe is ready in just 40 minutes, making it an unforgettable weeknight dinner or an elegant side dish for any occasion. Whether you're a risotto enthusiast or a cheese lover, this one-pot wonder is sure to become a favorite.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic, minced
- 1.5 cups Arborio rice
- 0.5 cup Dry white wine
- 4 cups Chicken or vegetable stock, warmed
- 1.5 cups Sharp cheddar cheese, shredded
- 0.25 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh chives, finely chopped
Instructions
In a large saucepan or deep skillet, melt the butter with the olive oil over medium heat.
Add the finely diced onion and sauté for 4-5 minutes, until softened and translucent. Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.
Add the Arborio rice to the pan and stir to coat the grains in the butter and oil. Toast the rice for 1-2 minutes, stirring frequently, until the edges become translucent.
Pour in the white wine and stir constantly until the wine is mostly absorbed by the rice.
Begin adding the warm stock one ladleful (approximately 1/2 cup) at a time, stirring frequently. Allow the rice to absorb most of the liquid before adding the next ladleful. Repeat this process for about 20-25 minutes, until the rice is creamy and cooked through but still slightly al dente.
Reduce the heat to low, then stir in the shredded cheddar cheese until fully melted and incorporated.
Add the heavy cream, salt, and black pepper, stirring until the risotto is smooth and creamy.
Taste and adjust seasoning as needed. Remove from heat and let the risotto sit for 2 minutes to settle.
Garnish with freshly chopped chives and serve immediately. Enjoy!
Nutrition Facts
Calories |
616 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 16.4 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 1627 mg | 71% | |
| Total Carbohydrate | 67.1 g | 24% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.2 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 342 mg | 26% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
