Cheddar Leek Risotto

{ Cheddar Leek Risotto }

Even though it is just inching towards autumn temperatures here in Oklahoma, I am embracing all things fall: boots, scarves, soup and chili, pumpkin everything and anything I can make in a slow cooker. Enter risotto, my long lost love from last winter! I have this risotto maker and I could not be more obsessed with it.

Here is a quick and easy recipe for cheddar leek risotto!

{ ingredients }

  • 4 cups vegetable broth
  • 2 Tbs. olive oil
  • 1 large shallot, finely chopped
  • 2 leeks, white parts only, sliced
  • Coarse kosher salt and freshly ground pepper, to taste
  • 1½ cups Arborio rice
  • 1 cup white wine
  • 4 Tbs. butter
  • 1/2 cup cheddar cheese (and extra for topping)
  • Fresh thyme, chopped (about 2 Tbs.)
  • Fresh cracked pepper
  • Drizzle of heavy cream (optional)

 { directions }
*These directions use a risotto maker BUT you can use a large stock pot and just add in the broth slowly, like a traditional risotto recipe.*

  1. In a risotto maker on Sauté setting, add the leeks and shallot and sauté until about three  minutes. Add the wine and let reduce for about five minutes. Add in the rice and stir until evenly coated.
  2. Pour in all of the broth, thyme and plenty of pepper. Cover and change to Risotto setting and let sit for about 30-40 minutes, stirring occasionally.
  3. When almost all of the liquid is absorbed, stir in the butter and cheese until melted and mixed well. If adding cream, stir in now. Taste and add salt and pepper as needed.
  4. Spoon the risotto into warmed shallow bowls and top with more cheddar cheese if you would like. You can top with roasted veggies or eat by itself.
  5. Enjoy! Yum!

Makes about 6 servings. I always like saving leftovers, because one of the best things about risotto, is making risotto cakes the next day!

(Adapted from this recipe. I found this link for tips on cooking in your risotto maker.)

{ Keep Cooking in Love & Light }  

Cheddar Leek Risotto topped with Roasted Broccoli
Cheddar Leek Risotto topped with Roasted Broccoli



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