Scanned Recipes
Cheddar and spring onion risotto with balsamic tomatoes
2 servings
servings40 minutes
total timeIngredients
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
Serving Size
-
Calories
703
Total Fat
35.3 g
Saturated Fat
18.7 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
3.5 mg
Total Carbohydrate
67 g
Dietary Fiber
3.5 g
Total Sugars
5.1 g
Protein
27.7 g
2 servings
servings40 minutes
total time