Broccoli Cheddar Risotto
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Course
Side Dish, Main Course
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Cuisine
American
Broccoli Cheddar Risotto
Description
Broccoli Cheddar Risotto starts with roasting broccoli florets tossed in olive oil with salt and pepper until golden. Arborio rice is toasted with garlic in olive oil before deglazing with white wine, then gradually simmered in warm stock until creamy and al dente. Sharp cheddar cheese is folded in near the end to melt smoothly within the risotto's soft texture. Crispy fried onions add a crunchy topping.
The resulting risotto is smooth and creamy, offering a slight bite from the tender broccoli and a rich cheesy flavor throughout. The roasted broccoli adds a caramelized earthiness that balances the creaminess of the rice and cheese.
This risotto pairs well with simple salads or grilled proteins and makes a comforting vegetarian entrée or side dish. It can be served immediately to enjoy the creamy texture at its best.
Ingredients
- 4 cups broccoli florets
- 2 tablespoons olive oil
- salt kosher salt
- black pepper kosher salt
- 6 cups chicken stock or vegetable stock
- 4 garlic minced, cloves
- 1 ½ cups arborio rice
- ¾ cup dry white wine like sauvignon blanc
- 4 tablespoons butter unsalted
- 8 ounces cheddar cheese freshly grated, sharp
- ½ cup crispy onions such as French’s or 365 brand
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.
User Reviews
Overall Rating
5
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