Loading...

Prepare the broccoli: If using fresh broccoli, steam or blanch the florets until tender-crisp, about 3-5 minutes. If using frozen, cook according to package directions until tender-crisp. Set aside.

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of unsalted butter over medium heat. Add the chopped shallot and cook until softened and translucent, about 3-4 minutes.

Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the Arborio rice, coating all the grains with the oil and butter. Cook for 1-2 minutes, stirring constantly, until the edges of the rice grains become translucent.

Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice, about 2-3 minutes.

Begin adding the warm broth, one ladleful (about 1/2 cup) at a time. Stir constantly, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. This process should take about 20-25 minutes. Continue until the rice is creamy and al dente (cooked through but still firm to the bite). You may not need all 5 cups of broth, or you might need a little more.

Once the risotto has reached the desired consistency, remove it from the heat. Stir in the remaining 1 tablespoon of unsalted butter, the cooked broccoli florets, grated Parmesan cheese, and shredded sharp cheddar cheese. Mix until the cheeses are melted and fully incorporated.

Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh chopped parsley.


Prepare the broccoli: If using fresh broccoli, steam or blanch the florets until tender-crisp, about 3-5 minutes. If using frozen, cook according to package directions until tender-crisp. Set aside.

In a large, heavy-bottomed pot or Dutch oven, heat the olive oil and 1 tablespoon of unsalted butter over medium heat. Add the chopped shallot and cook until softened and translucent, about 3-4 minutes.

Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.

Stir in the Arborio rice, coating all the grains with the oil and butter. Cook for 1-2 minutes, stirring constantly, until the edges of the rice grains become translucent.

Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice, about 2-3 minutes.

Begin adding the warm broth, one ladleful (about 1/2 cup) at a time. Stir constantly, allowing each addition of broth to be almost completely absorbed by the rice before adding the next. This process should take about 20-25 minutes. Continue until the rice is creamy and al dente (cooked through but still firm to the bite). You may not need all 5 cups of broth, or you might need a little more.

Once the risotto has reached the desired consistency, remove it from the heat. Stir in the remaining 1 tablespoon of unsalted butter, the cooked broccoli florets, grated Parmesan cheese, and shredded sharp cheddar cheese. Mix until the cheeses are melted and fully incorporated.

Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh chopped parsley.
