May I suggest a simple and delicious cheddar cheese risotto for Christmas Eve? The tang of the cheddar cheese against the plump risotto makes it a comforting, light and a welcome vegetarian meal at this time of year. Plump for plump risotto!
For 4 people you will need:
400 – 500g of Arborio Risotto rice
1 red onion
2 leeks
2 heaped teaspoons of vegetable stock
2 handfuls of frozen petits pois
Half a teaspoon of dried Herbs de Provence
200g good-quality mature cheddar cheese, grated
Extra virgin olive oil
Broccoli, chopped into florets
Finely chop the red onion and leeks.
In a large saucepan pour in enough olive oil to coat the base of the pan and allow the red onion to soften until translucent.
Measure out the risotto rice, add to the onion and stir, adding lots of boiling water to the saucepan so the rice can cook. (It’s a good idea to have a permanently boiled kettle on hand for this recipe!)
Add 2 heaped teaspoons of vegetable stock to the pan and stir and turn the heat up a little. Stir continuously for 15 minutes, adding more boiling water as you go.
Bring a small separate saucepan of water to the boil and cook the chopped broccoli.
Add the chopped leeks and dried herbs to the rice and continue to stir for another 10 – 15 minutes and add extra boiling water if necessary.
Once the rice has cooked, add two thirds of the grated cheese to the rice and stir before quickly removing from the heat.
Top with the rest of the cheddar cheese and broccoli and serve!