Serves: 2 as a main, 4 as a starter

1 tablespoon butter
1 tablespoon olive oil
2 finely sliced baby leeks (or fat spring onions)
1½ cups risotto rice
½ cup white wine
½ teaspoon dijon mustard
4 cups hot vegetable broth
1 cup chopped cheddar cheese
2 tablespoons chopped fresh chives

Melt the butter and oil in a medium-sized pan and cook the sliced baby leeks until they have softened.
Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.
Start ladling in the hot stock, letting each ladleful become absorbed as you stir, before adding the next one.
Stir and ladle until the rice is al dente, about 18 minutes, then add the cheese, stirring it into the rice until it melts.
Take the pan straight off the heat, still stirring as you do so, and spoon the risotto into warmed dishes, sprinkling with some of the chopped chives.

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