Cheddar and spring onion risotto with balsamic tomatoes

• servings: 2 servings
• total time: 40 minutes

Ingredients

2 Tbsp butter

6 spring onions, chopped (white + green parts)

3/4 cup (about 130 g) orzo

Splash (~¼ cup) dry white wine (optional)

3 cups warm vegetable or chicken stock, kept hot

½ tsp Dijon mustard

3.5 oz (1 cup packed) mature cheddar, grated

Salt & pepper to taste

1 Tbsp olive oil

3.5 oz cherry tomatoes, halved if large

Salt & pepper

Drizzle balsamic vinegar (to finish)

Small bunch basil, chopped

Directions

Prep stock: Keep your broth warm in a saucepan on low heat.

Sauté aromatics: In a wide pan, melt butter over medium. Add chopped spring onions and sauté ~4–5 minutes until soft.

Toast orzo: Add the orzo, stir to coat in butter, and toast 1–2 minutes.

Deglaze: Pour in the white wine (if using); cook until mostly absorbed.

Cook orzo: Add warm stock one ladle (~½ cup) at a time. Stir frequently, letting it absorb before adding more, until orzo is al dente and creamy (about 10–12 minutes). You may not need all 3 cups, or you might need a little extra stock if it gets too thick.

Finish creamy: Once orzo is tender but still has a touch of bite, stir in Dijon mustard and grated cheddar. Season to taste with salt and pepper.

Tomatoes side-pan: While orzo cooks, heat olive oil in another pan over medium-high. Add cherry tomatoes, season with salt and pepper, and sauté until they begin to burst (~4 minutes). Remove from heat, drizzle with balsamic vinegar, and toss with chopped basil.

Serve: Spoon orzo into bowls, top liberally with balsamic tomatoes and extra torn basil. Add another drizzle of balsamic if desired.

Nutrition

• Calories: 703
• Total Fat: 35.3 g
• Saturated Fat: 18.7 g
• Sodium: 3.5 mg
• Total Carbohydrate: 67 g
• Dietary Fiber: 3.5 g
• Total Sugars: 5.1 g
• Protein: 27.7 g