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Cheeseboard cacio e pepe-inspired risotto recipe

Cheeseboard cacio e pepe-inspired risotto recipe

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This rich and warming risotto inspired by the classic pasta dish is perfect for using up some of that leftover cheeseboard on Boxing Day. Add any favourites, but bear in mind how flavoured cheeses like cranberry will affect the taste. See method

Ingredients

  • 1 tbsp olive oil
  • 20g unsalted butter
  • 1 small onion, finely chopped
  • 1 sprig fresh thyme
  • 400g risotto rice, rinsed under cold water
  • 200ml white wine or extra stock
  • 1.3 ltr vegetable stock, made with 2 gluten-free vegetable stock cubes
  • 75g leftover hard cheese, such as Cheddar, Red Leicester or Wensleydale, grated, plus extra to garnish (optional)
  • 100g leftover soft cheese, such as Brie, Stilton or goat’s cheese, diced, plus extra to garnish (optional)
  • freshly ground black pepper
  • 30g pecorino, grated
If you don't have any Cheddar, try using another hard cheese

Each serving contains

  • Energy

    1890kj
    450kcal     23%

  • Fat

    17g 24%

  • Saturates

    10g 48%

  • Sugars

    2g 2%

  • Salt

    2g 34%

of the reference intake
Carbohydrate 54.3g Protein 12.9g Fibre 1.5g

Method

  1. Heat the oil and butter in a large saucepan over a medium heat. Add the chopped onion and thyme, then cook over medium-low heat for 8-10 mins until the onion is softened but not browned. Season with salt and plenty of black pepper.
  2. Add the rice and cook for 2-3 mins, until the grains are beginning to turn translucent. Pour in the wine or 200ml stock, stirring and scraping the bottom of the pan.
  3. Once the liquid is absorbed, pour in the stock, about 200ml at a time. Cook over a low-medium heat, stirring regularly, until absorbed. Continue until all the stock has been added. This should take about 15 mins, and the risotto should be quite loose. Remove the thyme sprig.
  4. Starting with the firmest, add each cheese, stirring until fully melted, before adding the next. Check the seasoning, adding at least 1 tsp freshly ground black pepper.
  5. Divide the risotto between bowls and sprinkle with the pecorino and some extra black pepper before serving. If you like, crumble over some extra cheese to garnish.

See more Vegetarian Christmas ideas

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