Cheddar Cheese Risotto

1 tbsp butter
1 tbsp vegetable oil
2 baby leeks (or 1 regular leek)
1 1/2 cups risotto rice
1/2 cup white wine
1/2 tsp dijon mustard
4 cups hot vegetable stock
1 cup shredded cheddar cheese

1. Melt the butter and oil in a medium sized pan and cook the sliced leeks until softened

2. Add the risotto rice and keep stirring for a minute or two, then turn up the heat and add the wine and mustard, stiring until the wine is absorbed by the rice

3. Start ladling in the hot stock, letting each ladelful become absorbed as you stri before adding the next one.

4. Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stiring into the rice until it melts

5. Take the pan straight off the heat, still stirring, and spoon into warmed dishes--sprinkle with chopped chives if desired.

Serves 2 as a main course, 4 as a a side (my calculation is for 3 servings per recipe)

Number of Servings: 3

Recipe submitted by SparkPeople user JANELLEI.