Cheddar Risotto Made Simple for Busy Weeknights

There’s something so comforting about a big bowl of creamy risotto especially when it’s packed with sharp cheddar cheese. This cheddar risotto is one of those simple, no-fuss recipes that feels a little fancy but is secretly super easy. It’s a perfect weeknight side or cozy vegetarian main, and it’s always a hit with kids thanks to the cheesy, creamy goodness. I’ve made this so many times for family dinners, and it never lasts long everyone always wants seconds.

This is one of those recipes you’ll come back to again and again. It’s rich, velvety, and just the right amount of cheesy without being too heavy. You can serve it up with roasted veggies, grilled chicken, or just a simple green salad, and dinner is done. Let’s make it!

Why You’ll Love Cheddar Risotto

This cheddar risotto is the definition of cozy comfort food. It’s rich without being heavy, full of cheesy flavor, and ultra creamy. It’s surprisingly simple to make and uses pantry staples, so you can whip it up on a weeknight without any stress. Plus, it’s an easy way to introduce risotto to picky eaters cheddar cheese is the perfect kid-friendly twist!

Simple Ingredients

This risotto keeps things simple and family-friendly with a handful of staples you probably already have.

• Arborio rice: This short-grain rice is what gives risotto its signature creamy texture. Don’t substitute regular rice it won’t turn out the same.
• Onion: A small diced onion adds a mild sweetness and savory base flavor.
• Garlic: Just two cloves give the risotto a subtle depth and aroma.
• Butter + olive oil: A little of each gives a rich flavor and helps soften the onions beautifully.
• White wine: Totally optional, but it adds a bright note that balances the richness of the cheese.
• Broth: Use either chicken or veggie broth just make sure it’s warmed so it doesn’t cool the rice as you add it.
• Sharp cheddar cheese: The star of the show! Use a good sharp cheddar for bold flavor and creamy melt.
• Salt + pepper: Season to taste cheddar already brings some saltiness, so start light.
• Fresh parsley: Optional, but it adds color and a fresh finish to the dish.

Servings, Prep & Cook Time

• Servings: 4
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes

What is Needed

• 1 ½ cups Arborio rice
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tbsp olive oil
• ½ cup dry white wine (optional)
• 4 cups vegetable or chicken broth, warmed
• 1 ½ cups sharp cheddar cheese, shredded
• ½ tsp salt (adjust to taste)
• ¼ tsp black pepper
• Fresh parsley, chopped (optional for serving)

Instructions

1. Warm the broth: In a small pot, warm the broth and keep it over low heat. You’ll be adding it gradually, and warm broth keeps the cooking process smooth.
2. Sauté the aromatics: In a medium saucepan, heat the butter and olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds.
3. Toast the rice: Stir in the Arborio rice and cook for 1–2 minutes, letting the rice get slightly toasty. This helps develop flavor.
4. Deglaze with wine: Pour in the white wine and stir until it’s mostly absorbed. If skipping wine, go straight to the broth.
5. Add broth gradually: Add the warm broth one ladleful at a time, stirring often and allowing each addition to absorb before adding the next. This should take about 20 minutes in total.
6. Stir in cheddar: Once the rice is tender and the texture is creamy, remove from heat and stir in the shredded cheddar until melted and smooth.
7. Season and serve: Add salt and black pepper to taste. Top with fresh parsley if desired and serve warm.

Top Tips

• Use warm broth: Cold broth can shock the rice and slow down cooking warm broth helps it cook evenly.
• Stir often but not constantly: You don’t need to stir nonstop, but keep it moving so the risotto doesn’t stick.
• Shred your own cheese: Pre-shredded cheese won’t melt as smoothly and can be waxy.
• Serve immediately: Risotto is best served hot and fresh when it’s at its creamiest.
• Add protein for a full meal: Stir in cooked chicken, crispy bacon, or sautéed mushrooms for extra heartiness.

Recipe Variations

• Cheddar & Broccoli Risotto: Stir in steamed chopped broccoli with the cheese.
• Spicy Cheddar Risotto: Add a pinch of cayenne or smoked paprika for some heat.
• Bacon Cheddar Risotto: Fold in crumbled cooked bacon at the end.
• Creamy Veggie Risotto: Add peas, carrots, or sautéed zucchini for a veggie-packed version.
• Cheddar & Apple Risotto: Add diced cooked apple for a sweet-savory combo.

Recommended Equipment

• Medium saucepan
• Small pot (for warming broth)
• Ladle
• Wooden spoon
• Measuring cups and spoons
• Sharp knife and cutting board

Make Ahead Tips

Risotto is best served fresh, but you can prep the chopped onion and garlic ahead of time to save a few minutes.

How to Store and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen it up and restore its creaminess. Avoid microwaving if possible it can dry out the risotto.

What to Serve With This Recipe

• Grilled chicken or pork chops
• Roasted or steamed vegetables
• A fresh green salad with lemon vinaigrette
• Crusty bread or garlic toast

What You Need to Know About This Recipe

Risotto originated in Northern Italy and is known for its luxurious, creamy texture. While traditionally made with Parmesan, this version uses cheddar cheese for a more kid-friendly, approachable flavor. Arborio rice is key it releases starch as it cooks, creating that irresistible creaminess without any cream. This recipe is great for busy weeknights, cozy weekends, or anytime you’re craving comfort in a bowl.

Check out my easy rice cooker risotto recipes!

Cheddar Risotto

Michelle

This creamy cheddar risotto is rich, cheesy, and incredibly easy to make perfect for a cozy dinner the whole family will love.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 24 minutes mins

Total Time 29 minutes mins

Course Main Dishes

Servings 4

Equipment

• Medium saucepan
• Small pot (for warming broth)
• Ladle
• Wooden Spoon
• Measuring cups and spoons
• Sharp knife and cutting board

Ingredients

  

• 1 ½ cups Arborio rice
• 1 small onion finely diced
• 2 cloves garlic minced
• 2 tbsp butter
• 1 tbsp olive oil
• ½ cup dry white wine optional
• 4 cups vegetable or chicken broth warmed
• 1 ½ cups sharp cheddar cheese shredded
• ½ tsp salt adjust to taste
• ¼ tsp black pepper
• Fresh parsley chopped (optional for serving)

Instructions

 

• Warm the broth: In a small pot, warm the broth and keep it over low heat. You’ll be adding it gradually, and warm broth keeps the cooking process smooth.
• Sauté the aromatics: In a medium saucepan, heat the butter and olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Add the garlic and cook for another 30 seconds.
• Toast the rice: Stir in the Arborio rice and cook for 1–2 minutes, letting the rice get slightly toasty. This helps develop flavor.
• Deglaze with wine: Pour in the white wine and stir until it’s mostly absorbed. If skipping wine, go straight to the broth.
• Add broth gradually: Add the warm broth one ladleful at a time, stirring often and allowing each addition to absorb before adding the next. This should take about 20 minutes in total.
• Stir in cheddar: Once the rice is tender and the texture is creamy, remove from heat and stir in the shredded cheddar until melted and smooth.
• Season and serve: Add salt and black pepper to taste. Top with fresh parsley if desired and serve warm.

Notes

• Skip the wine if you’re cooking for kids just use extra broth.
• Adjust the salt depending on the saltiness of your cheese and broth.

Keyword Cheddar Risotto

One-Pot Cooking Rocks!