Cheddar Risotto

• 2 tablespoons olive oil
• 12 ounces carnaroli rice or 12 ounces arborio rice
• 1 onion, chopped
• 1 large leek, thinly sliced
• 1 red pepper, deseeded and chopped
• 1 cup dry white wine
• 2 vegetable bouillon cubes, dissolved in 3 3/4 cups hot water
• 8 ounces mushrooms, wiped and sliced
• 3 ounces frozen petits pois or 3 ounces garden peas, thawed
• 4 ounces sharp cheddar cheese, finely grated
• salt & freshly ground black pepper
• basil leaves, to garnish

1. Heat the olive oil in a very large frying pan.
2. Add the rice and saute it gently for about 3 - 4 minutes, until it looks glossy.
3. Add the onion, leek and pepper and cook gently, stirring often, for a few more minutes.
4. Add the wine to the frying pan and allow it to bubble up, then cook gently until it has been absorbed, stirring frequently.
5. Ladle about one quarter of the stock into the rice, stir, then let the rice simmer gently until the liquid has been absorbed.
6. Add the mushrooms to the risotto with another ladleful of stock.
7. Cook gently, adding more stock as needed until the rice is tender, it will take about 20 - 25 minutes to cook in total.
8. Stir in the peas and Cheddar cheese, season to taste with salt and pepper, stir well and serve, garnished with basil.

olive oil, carnaroli rice, onion, red pepper, white wine, vegetable bouillon cubes, mushrooms, pois, cheddar cheese, salt, basil

Taken from www.food.com/recipe/cheddar-risotto-325117 (may not work)