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Cheddar Cheese Risotto

Makes 4 servings

• 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 cans (14 1/2 ounces each) hot vegetable broth or chicken broth
• 1 cup grated cheddar cheese
• 2 tablespoons chopped chives

Heat the butter and oil in a medium-sized saucepan over medium heat until butter melts; add leeks. Cook until softened, about 5 minutes.

Add the rice; cook, stirring 1 minute. Raise heat to high; stir in the wine and mustard. Cook, stirring, until the wine is absorbed, about 4 minutes. Add a ladle of hot broth; cook until absorbed, about 5 minutes. Repeat adding broth until the rice is al dente, 20 minutes.

Stir in the cheese until it melts; remove pan from the heat, still stirring. Spoon into warm dishes; garnish with chopped chives.

Per serving: 515 calories (36 percent from fat), 16 g fat (8 g saturated), 37 mg cholesterol, 76 g carbohydrates, 13 g protein, 1,653 mg sodium, 1 g fiber.

(Adapted from “ Nigella Express ” by Nigella Lawson, Hyperion.)

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