Categories: side

Ingredients

• 1 T butter
• 1 T olive oil
• 1/2 medium onion, finely chopped
• 10 oz. risotto rice
• 1/2 c. (125 mL) white wine
• 1 tsp Dijon mustard
• 4 c. (1 L) vegetable stock, heated
• 6 oz. cheddar cheese, cut into small cubes
• 3 T chopped chives

Directions

1. Melt the butter in an oven proof pan, add oil and onions. Cook, stirring, until onions are translucent.

2. Add rice, stir thoroughly so that each grain of rice is coated in butter and oil. Then add wine and mustard, and cook until wine has been absorbed by rice. Add stock, 1/2 c. at a time, stirring until the stock is absorbed by rice. Add 4 oz. cheddar, stir until the cheddar is melted.

3. Top with bread crumbs and remaining cheese and bake at 400 degrees until the cheese is bubbly. Serve topped with chives.

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