White Cheddar Risotto
5 min prep ~ 45 min cook Serves 6
This creamy, cheesy risotto gets a fresh twist with peas and green onions.
Ingredients:
- 1 tbsp unsalted butter
- 1 tbsp vegetable oil
- 2 scallions chopped
- 1 ½ cups Arborio rice
- 5 oz frozen petite peas
- ½ cup white wine
- 4 cups vegetable stock warmed
- 1 cup Old Croc Sharp Cheddar Cheese shredded
Directions
- In a medium saucepan melt the butter and oil on medium heat.
- Add the scallions and cook for about 2-5 minutes or until soft.
- Add Arborio rice and cook for one minute, stirring occasionally, until rice is toasted.
- Increase heat, add one cup of vegetable stock and stir constantly until the rice has completely absorbed the liquid.
- Keep adding one cup at a time, stirring occasionally, until all liquid has been absorbed. Alternate these steps with the white wine.
- Once all the vegetable stock has been absorbed, stir in frozen peas.
- Gradually add the cheese. Stir in cheese until melted and mixed evenly through the risotto.
- Once frozen peas are heated through, remove from heat.
- Let cool for two minutes and enjoy.