Easy Cheesy Risotto Recipe

**Collaborative post**

This cheesy risotto recipe is a favourite of the children’s, we like to whip it up on cold days when they want a warm lunch.

It is quick and easy and uses only a few ingredients, usually ones which are found in your cupboards at home.

This recipe is enough to feed 4 people for lunch (or 2 as a main meal) and takes around 20 minutes to prepare and cook – please do remember to keep stirring throughout so it doesn’t stick to the pan.

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 300 grams of risotto rice or Organic Arborio Rice
• 1 small onion diced
• 1 litre hot vegetable stock
• 125 grams of chopped cheddar cheese
• 1 cup of frozen peas and sweetcorn
• 2 tablespoons chopped fresh chives

Method

• Melt the butter and oil in a medium-sized pan and cook the diced onions until they have softened.
• Add the r rice and keep stirring for a minute or two, consider also the ratio of water to rice for a better outcome.
• Start ladling in the hot stock, let the liquid absorb each ladleful before adding the next. Stir well all the time, adding the next ladleful when the last is absorbed.
• Keep stirring and adding the stock until the rice is al dente while will take around 18 minutes.
• Add the peas and sweetcorn and cook for a further 4/5 minutes
• Take the pan off of the heat, add the cheese and stir in until it all melts.
• Spoon the risotto into bowls and add the chopped chives to decorate (we add a little extra grated cheese onto the children’s risotto)

Variations

You can swap out the onions for leeks and also add 125 millilitres dry white wine when adding in the stock.

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