Cheddar Risotto
Rice or Pasta Salad
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Cook Time
35 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Ingredients (12 ingredients)
-
1 Stück Shallot
-
1 Zehe Garlic
-
20 g Butter
-
250 g Risotto rice (Arborio)
-
100 ml White wine
-
500 ml Vegetable broth
-
0.5 TL Salt
-
0.25 TL Pepper
-
1 Prise Nutmeg
-
100 g Grated Cheddar
-
20 g Butter
-
nach Geschmack Dijon mustard
Preparation (10 steps)
Prepare onion and garlic
Peel 1 shallot and 1 clove of garlic.
Chop shallot
Place the peeled shallot in the mixing bowl and chop for 3 sec./speed 5.
Chop garlic
Place the peeled clove of garlic in the mixing bowl and chop for 3 sec./speed 7.
Sauté shallot and garlic
Add 20 g butter to the mixing bowl with the chopped shallot and garlic and sauté for 3 min./120°C/speed 1.
Add rice and sauté
Add 250 g risotto rice (Arborio) to the mixing bowl and sauté for 3 min./120°C/speed 1 without measuring cup.
Deglaze with wine
Add 100 ml white wine to the mixing bowl and let it reduce for 1 min./100°C/speed 1 without measuring cup.
Add broth and simmer
Add 500 ml vegetable broth, 1/2 tsp salt, 1/4 tsp pepper and 1 pinch of nutmeg to the mixing bowl and simmer for 20 min./100°C/Reverse speed speed 1 with measuring cup.
Add Cheddar and melt
Add 100 g grated cheddar to the mixing bowl and melt for 2 min./60°C/Reverse speed speed 1 with measuring cup.
Stir in butter
Add 20 g butter in pieces to the mixing bowl and stir for 1 min./speed 2.
Serve
Serve the risotto immediately. Garnish with fresh herbs as desired.
Finished cooking? Great! 🎉
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MiaMix
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Allergens
- Milk
- Celery
- Sulphites
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