This tasty, flavoursome cheddar cheese risotto is perfect to have on a winter’s night as it is very warming and soothes the soul. It is also suitable for vegetarians. The recipe is taken from Nigella Express.

Serves 3 to 4, depending on how hungry you are!

Ingredients.

1. 1 tablespoon butter

2. 1 tablespoon oil

3. 1 leek (or 4 spring onions), finely sliced

4. 300 grams risotto rice (normal rice works just as well if you don’t have risotto rice)

5. 125ML white wine (optional)

6. 1 and a half teaspoon Dijon mustard

7. 1 litre hot vegetable stock

8. 125 grams cheddar, chopped or grated

9. 1 tablespoon chopped fresh chives (optional)

Method.

1. Melt the butter and oil in a medium-sized pan and cook the sliced leek until it has softened on a gentle heat. My tip is to put the leeks in before the pan is hot. You can also feel when the leeks are soft as you stir them with a wooden spoon, it should take about 5 minutes.

2. Add the risotto rice and keep stirring for a minute or so, then turn up the heat and add the wine and mustard, stirring until the wine is absorbed.

3. Start ladling in the hot stock, either with a ladle or cup if that is easier. Let each ladleful become absorbed as you stir, before adding the next one. As you stir, you can feel it getting thicker which is when you need to add more stock.

4. Stir and ladle the stock until all stock is used and the rice is Al dente (soft, but with texture to it when you taste it), about 18 minutes, then add the cheese, stirring it into the rice as it melts.

5. Take the pan straight off the heat and spoon the risotto into warmed dishes, sprinkling with some of the chopped chives.

6. You can do this in the slow cooker on a high heat without the lid on if you prefer, stirring about every 10 minutes until cooked. Test it with a mouthful in a teaspoon to see when it’s cooked.