Broccoli Cheddar Risotto

Name: Broccoli Cheddar Risotto
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 people
Ingredients: 4 cups broccoli florets; 2 tablespoons olive oil; kosher salt and pepper; 6 cups chicken or vegetable stock; 4 garlic cloves; 1 ½ cups arborio rice; ¾ cup dry white wine; 4 tablespoons unsalted butter; 8 ounces freshly grated sharp cheddar cheese; ½ cup crispy onions

User Reviews

5.0

117 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
4 people
Course
Side Dish, Main Course
Cuisine
American

Broccoli Cheddar Risotto

Kian Mendoza

Report

This broccoli cheddar risotto is like risotto mac and cheese! Roasted broccoli, creamy sharp cheddar and crispy onions. Delicious.

Share:

I Made This!

87 people made this

Print

24 people printed this

Save this

70 people saved this

Ingredients

Servings

4 cups broccoli florets
2 tablespoons olive oil
kosher salt and pepper
6 cups chicken or vegetable stock
4 garlic cloves, minced
1 ½ cups arborio rice
¾ cup dry white wine, like sauvignon blanc
4 tablespoons unsalted butter
8 ounces freshly grated sharp cheddar cheese
½ cup crispy onions, such as French’s or 365 brand

Add to Shopping List

Instructions

Preheat the oven to 425 degrees F. Place the broccoli florets on a baking sheet and toss with 1 tablespoon of the olive oil. Sprinkle all over with salt and pepper. Roast for 15 to 20 minutes, until golden.
In a separate saucepan or stock pot, heat the stock on low until it’s warm.
In another saucepan or pot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent.
Once the rice is translucent, stir in the white wine (or you can just use extra stock). Cook until the wine has been absorbed. Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15 to 20 minutes.
Stir in the butter until melted. Stir in the white cheese until melted. It is richer than parmesan, so it will be creamier than traditional risotto. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so I suggest adding as much as you need!
Stir in the roasted broccoli, or serve it on top of the risotto. Top the risotto with the crispy onions and serve immediately.