Tuesday, September 3, 2013

Domestic Goddess Express: Nigella's Cheddar Cheese Risotto

Despite having neglected the blog for a few days now, I'm feeling good about myself. Why is that? Well, I've finally got started on one of my goals that's been sitting on the shelf for ages now. And let's be honest: that's always a good feeling.

Months ago, when I was actually on top of things like the editorial schedule for this blog, I made a commitment to myself that I would cook more recipes from my Nigella Express cookbook. It was - and still is - a lovely wedding present from our very sweet family friend, Kari, and with all the scrummy recipes in there, I was determined to put it to better use. I mean, sure I've made the macaroni cheese so often that I don't even have to get the book off the shelf anymore, but there were other soups salads and bacon-laden dishes that were just calling my name. So, when I took the book off the shelf the other day, just to have a browse, it struck me again how many tasty and simple recipes we were missing out on by not using this book!

Finally, I determined to get back on the ball and suggested to the Husband that we try Nigella's Cheddar Cheese Risotto for dinner this week. To really keep things simple, I decided to just cook some sausages in the oven and chop them up to go on top of our cheesy rice.
The whole affair was just as simple as I remember. When I think of risotto, I think of living in D.C. back in my sophomore year of uni. I had a flat that I shared with my new friend, Severine, I had a 9 to 5 job at the Naval History Museum, and I had a solid routine of walking home from work, having a shower, and watching Rachel Ray's 30 Minute Meals while I decided whether or not I would cook that night. One night, I did, and her risotto (with peas and Parmesan cheese) was the first recipe I tried while living on my own like a big girl.
Nigella's recipe calls for some white wine, vegetable stock (I used chicken instead), spring onions, cheddar cheese, and chives to go on top. Random side note: I love any excuse to buy things like chives. It makes me feel even more like a proper cook...whatever that actually means.
All in all, the whole thing turned out a treat. The Husband loved it and is perfectly on board with me making more risotto in the future. And it's certainly another win for the glorious Nigella and her Express recipes.

What else can I recommend from this particular cookbook? The Mexican corn chowder, the macaroni cheese, the flourless brownies, and the warm potato salad have all made multiple appearances on our dinner table. Each one is a brilliant place to start.


  1. Your risotto looks delicious. I've never put cheddar cheese in risotto before, I usually use Parmesan but I'm going to have to try your way!!!

    1. Kim: I know! Mine was always Parmesan before, too, but this is really good...especially if you can get a good sharp cheddar like Mull of Kintyre or something. Hope to see yours on the blog like that corn salad you did a while back!