Creamy Broccoli Cheddar Risotto
Creamy Broccoli Cheddar Risotto
Ingredients
For the Risotto
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot, medium, finely chopped
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 5 cups chicken or vegetable broth, warm
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Broccoli
- 2 cups broccoli florets, small, fresh or frozen
For Finishing
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 7 min
- 2
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.
⏱️ 4 min
- 3
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min
- 4
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.
⏱️ 2 min
- 5
Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min
- 6
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.
⏱️ 25 min
- 7
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.
⏱️ 5 min
- 8
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh chopped parsley.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Broccoli Cheddar Risotto
Ingredients
For the Risotto
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 shallot, medium, finely chopped
- 2 garlic, cloves, minced
- 1 1/2 cups Arborio rice
- 1/2 cup dry white wine, such as Pinot Grigio
- 5 cups chicken or vegetable broth, warm
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Broccoli
- 2 cups broccoli florets, small, fresh or frozen
For Finishing
- 1 cup sharp cheddar cheese, shredded
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
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.
⏱️ 7 min - 2
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.
⏱️ 4 min - 3
Add the minced garlic and cook for another 1 minute until fragrant, being careful not to burn it.
⏱️ 1 min - 4
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.
⏱️ 2 min - 5
Pour in the dry white wine. Stir continuously until the wine is completely absorbed by the rice, about 2-3 minutes.
⏱️ 3 min - 6
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.
⏱️ 25 min - 7
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.
⏱️ 5 min - 8
Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh chopped parsley.
⏱️ 3 min