Nigella Cheddar Cheese Risotto Recipe [GUIDE]

Let me set the scene: it’s a chilly Sunday evening, the kind that seems to beg for comfort food. I’d just stumbled across this recipe tucked into one of Nigella’s books and the title alone-Cheddar Cheese Risotto-stopped me in my tracks. Risotto is already one of my ’treat yourself’ meals. Add cheddar? That’s like tossing a cozy wool blanket over an already warm fire.

Nigella’s version isn’t overly fussy. It’s not trying to be fancy or impress a dinner party. It’s humble, rich and utterly comforting. Imagine the creamy silkiness of a traditional risotto but instead of the more subtle Parmesan or Pecorino, you get the bold, nostalgic hug of sharp cheddar. It reminds me of the kind of meal you’d eat cross-legged on the couch with a big bowl and your favorite movie queued up.

It’s not just risotto. It’s a love letter to cheese lovers. It’s a balm for cold nights and rough days. And the best part? It feels indulgent without being difficult. Nigella manages to take the fuss out of something that feels so luxurious.

Nigella Cheddar Cheese Risotto Recipe

Ingredients Needed

You don’t need anything wild or complicated. Most of these are fridge and pantry staples. But the key is quality-use the best cheddar you can get your hands on. It makes all the difference.

• 1 tablespoon butter – the base, the buttery hug every risotto starts with.
• 1 tablespoon olive oil. for a bit of balance and depth.
• 1 small onion, finely chopped. soft and sweet once sautéed, it almost melts into the rice.
• 300g risotto rice (Arborio works great). the heart of the dish. Each grain is a tiny sponge for flavor.
• 125ml white wine (optional). this adds a gentle acidity that really cuts through the richness.
• 1 litre hot vegetable or chicken stock. keep this warm, ladle it in slowly. That’s risotto magic.
• 125g mature cheddar cheese, grated. sharp, tangy, glorious.
• Salt and pepper to taste – especially pepper. It lifts the dish right at the end.

Optional:

• A splash of cream or knob of extra butter at the end. for that final flourish of decadence.

I remember the first time I made this, I didn’t have white wine so I used a bit of cider I had lying around. It worked beautifully and it made me realize how forgiving this dish can be.

Equipment Needed

Nothing fancy here either which I love. It’s all about taking time and showing up at the stove with a wooden spoon and a bit of patience.

• A heavy-bottomed saucepan – I always use my old cast-iron pot. It holds heat beautifully and makes me feel like I know what I’m doing.
• A ladle – for spooning in stock gradually. This is how you slow down and get into the rhythm of risotto.
• A wooden spoon – or silicone spatula. Something gentle to stir with love.
• A grater – to shred that cheddar to melty perfection.
• A measuring jug or cup. for the stock.

And, not technically equipment but a glass of wine for yourself doesn’t hurt. You’re in the kitchen, you’re creating, you’re feeding yourself. this is celebration enough for a sip.

Instructions To Make Nigella Lawson’s Cheddar Cheese Risotto

Here’s where the ritual begins. I almost find making risotto therapeutic. There’s no racing here, no shortcuts. just you and the stove.

1. Heat the butter and olive oil in your pot over medium heat. When it’s gently sizzling, add the finely chopped onion. Cook it slowly. Let it get translucent and soft. no browning, just coaxing out its sweetness.
2. Add the risotto rice and stir it around for a minute or two. Every grain should get a slick of oil and butter. You want them just starting to turn translucent around the edges.
3. Pour in the white wine, if using. Stir and let it sizzle, evaporate a bit. The aroma here is the stuff of dreams-onions, wine and butter? Come on.
4. Begin the slow stock dance. Add one ladle of hot stock. Stir, let the rice absorb it, then add another. Repeat. This takes about 20 minutes. I use this time to lean on the counter, sip wine, maybe send a text or two. Stirring is meditative.
5. When the rice is tender but still has a bit of bite, it’s time for the good part. Take it off the heat. Add the grated cheddar in handfuls, stirring until it melts into that creamy, glorious mess.
6. Season to taste-black pepper is essential here. Salt carefully, since the cheese brings some saltiness.
7. If you’re feeling luxurious (I always am), stir in a splash of cream or a pat of butter right at the end.

What I Learnt

Here’s the beautiful thing: cooking this taught me how important slowness is. Risotto doesn’t let you rush it. You can’t throw everything in a pot and walk away. You stir. You listen. You taste. You give it time. It forces you to be present.

I also realized how much cheddar can transform a dish. I usually relegate it to grilled cheese or topping chili but here it becomes the star. It gives the risotto a sharp, bold finish. comforting but with character.

Lastly, I learned how deeply satisfying it is to make something simple that feels luxurious. There’s a quiet joy in that.

FAQs

Can I Use A Different Type Of Cheese Instead Of Cheddar?

Absolutely! While cheddar gives it that creamy, tangy vibe, you could swap it with something like Gruyère for a more nutty flavor or even a mix of Parmesan and a mild cheese like mozzarella. Just make sure it’s a cheese that melts well!

How Do I Prevent My Risotto From Becoming Too Sticky?

Ah, the classic risotto dilemma! To keep it from getting too sticky, make sure you’re adding your stock slowly, stirring constantly, and stopping just when the rice is al dente-not overcooked. Also, be gentle when stirring; you don’t want to mash it all up!

Can I Make Nigella’s Cheddar Cheese Risotto Ahead Of Time?

You can prep most of it ahead, but risotto’s best fresh! If you need to reheat it, add a bit more stock to loosen it up and give it a quick stir. The texture might change a bit, but the flavor will still be delicious.