Nigella’s cheddar cheese risotto recipe is an oozy and warming meal – ready in 20 minutes

’s cheddar cheese recipe can be whipped up in just 20 minutes, making it an ideal choice for busy weeknights or .

With the creamy richness of cheddar cheese and the delicate flavour of sautéed baby leeks, this dish is set to become a winter staple.

Made as per the instructions from the chef’s cookbook ‘Nigella Express’, this serves two as a main or four as a starter.

Sharing her creation on her official website, the cookery legend said: “This might seem odd to Italians but it works beautifully: the starchy rice, the sharp Cheddar, both are the perfect counterpoint for each other.

“I make this on days when I need to escape to the and have a good, quiet, relaxing and mindless 20 minutes staring into the middle distance and stirring. I heartily recommend it.”

Nigella Lawson’s cheddar cheese risotto recipe

Ingredients

One tablespoon butter

One tablespoon olive oil

Two finely sliced baby leeks (or fat spring onions)

300 grams risotto rice

125 millilitres white wine

Half a teaspoon Dijon mustard

One litre hot vegetable stock

125 grams chopped Cheddar cheese

Two tablespoons chopped fresh chives

Method

In a medium-sized pan, melt the butter and oil together, then sauté the sliced baby leeks until they become tender.

Next, add the risotto rice and stir for about a minute. Increase the heat, then pour in the wine and mustard, stirring until the wine is fully absorbed.

Begin adding the hot stock one ladle at a time, allowing each ladleful to be absorbed before adding the next. Continue this process, stirring frequently, until the rice reaches an al dente texture, which should take around 18 minutes. Once done, mix in the cheese until it melts into the rice.

Remove the pan from the heat while still stirring, then serve the risotto in warmed bowls, garnishing with some chopped chives.