Zutaten für Cheddar Risotto
- 2 tablespoons olive oil
- Carnaroli Rice
- 1 medium onion, finely chopped
- 1 leek, white and light green parts only, thinly sliced
- Red Pepper
- Dry White Wine
- Vegetable Bouillon Cubes
- 1 cup cremini mushrooms, sliced
- Frozen Petits Pois
- Sharp Cheddar Cheese
- Salt & Freshly Ground Black Pepper
- Basil Leaves
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Zubereitung von Cheddar Risotto
- Heat the olive oil in a large, heavy-bottomed pan over medium heat.
- Add the Arborio rice and sauté gently for 3-4 minutes, stirring constantly, until the grains are translucent.
- Add the onion, leek, and bell pepper. Cook, stirring frequently, for another 3-4 minutes until softened.
- Pour in the white wine and let it simmer until almost completely absorbed, stirring frequently.
- Add 1 cup of hot vegetable stock to the rice, stirring constantly until absorbed. Repeat this process, adding one cup of stock at a time, stirring frequently, until the rice is creamy and al dente (about 20-25 minutes).
- Stir in the sliced mushrooms with 1 cup of stock and continue to cook until tender.
- Stir in the frozen peas and most of the grated cheddar cheese (reserve some for garnish). Season with salt and pepper to taste.
- Serve immediately, garnished with fresh basil leaves and extra grated cheddar cheese.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
20g
Fat
35g
Carbs
26g