Nigella Lawson’s cheddar cheese risotto puts a surprising twist on a classic comfort dish, with one unexpected ingredient key to its distinctive flavour. The recipe, which has drawn attention for its unusual pairing of ingredients, swaps out traditional Parmesan for strong cheddar and introduces Dijon mustard in a small but impactful quantity. While not a typical risotto addition, the mustard adds subtle depth and a gentle tang that lifts the richness of the cheese without overpowering it. Lawson notes that although it might seem odd to Italians, it works beautifully.
A Simple Yet Bold Recipe
Despite its novelty, the recipe is straightforward and relies on familiar risotto techniques, making it suitable for a midweek meal. It begins with gently frying baby leeks in butter and olive oil until softened, before arborio rice is stirred in to coat each grain. White wine and Dijon mustard are then added, followed by hot vegetable stock poured in gradually, with continuous stirring until the liquid is absorbed. This process continues for around 18 minutes, producing the signature creamy texture risotto is known for.
Cheese Added at the End
Unlike many versions, the cheddar is only added at the very end, stirred through off the heat so it melts into the rice without losing its richness. Fresh chives and black pepper are sprinkled on just before serving to finish the dish. While risotto is often seen as labour-intensive due to constant stirring, this version comes together relatively quickly and delivers a creamy, savoury result with a slightly sharper edge from the mustard.
On her website, Nigella suggests using vegetable stock, though any stock can be used depending on preference, with the understanding that it may subtly change the flavour. The end result is a comforting, creamy risotto with a twist—familiar in texture but lifted by the sharpness of cheddar and the gentle heat of mustard, proving that even small deviations from tradition can deliver a satisfying plate.
Nigella Lawson’s Cheddar Risotto
Serves two as a main or four as a starter.
Ingredients
- 1 tbsp butter
- 1 tbsp olive oil
- 2 finely sliced baby leeks
- 300g risotto rice
- 125ml white wine
- 1/2 tsp Dijon mustard
- 1 litre hot vegetable stock
- 125g chopped cheddar
- 2 tbsp chopped fresh chives
Method
- Soften leeks in butter and oil.
- Add rice, then wine and Dijon mustard.
- Start ladling in the stock, letting each ladleful become absorbed as you stir, before adding the next one. Continue stirring until all the stock is absorbed.
- Stir through the cheddar off the heat. Finish with chives and black pepper.
