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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adapted from Nigella's Express by Nigella Lawson. Ingredients:
1 tablespoon butter |
1 tablespoon vegetable oil |
2 small leeks or 2 large green onions, finely sliced |
1 1/2 cups arborio rice |
1/2 cup white wine |
1/2 teaspoon dijon mustard |
3 (14 1/2 ounce) cans hot chicken broth |
1 cup cheddar cheese, grated |
2 tablespoons chives, chopped |
Directions:
1. To cook leeks: Heat butter and oil in medium-sized saucepan over medium heat until butter melts. Add leeks. Cook for 5 minutes or until softened.
2. To cook rice: Add rice. Cook, stirring, for 1 minute. Increase heat to high. Stir in wine and mustard. Cook, stirring, for 4 minutes or until wine is absorbed. Add 1 ladle of hot broth. Cook for 5 minutes or until broth is absorbed. Repeat, adding broth and cooking, until rice is al dente, about 20 minutes.
3. To add cheese: Stir in cheese until it melts. Remove pan from heat, still stirring. Spoon into warm dishes. Garnish with chopped chives.
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