Cheddar and spring onion


 risotto


with balsamic tomatoes

INGREDIENTS
  • butter 25g
  • spring onions 6, chopped
  • risotto rice 150g
  • white wine a splash (optional)
  • vegetable or chicken stock 750ml
  • Dijon mustard ½ tsp
  • mature cheddar 100g, grated
BALSAMIC TOMATOES
  • olive oil 1 tbsp
  • cherry tomatoes 100g
  • balsamic vinegar a drizzle
  • basil a small bunch, chopped

DIRECTIONS
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.
Made on
Tilda