Cheeseboard Cacio E Pepe-inspired Risotto Recipe | Tesco Real Food

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