Broccoli & Cheddar Risotto is the ultimate grown up comfort food. Bursting with cheddar flavors - this classic risotto is served up with a little twist!
I love risotto so much! It feels comforting and hearty but also fancy and grown up.
I just want to dive into a big, warm, creamy bowl of risotto at all times.
It is also super versatile - which is another reason to love it. You can add all kinds of thing to it
- veggies
- cheese
- spices
- fresh herbs
It can take on the flavor of so many things. We are going with a classic broccoli and cheddar combo today and you're ging to love it!
Ingredients Needed
- Olive Oil
- Onion
- Risotto (Arborio Rice)
- Chicken Broth,
- Broccoli
- Cheddar Cheese
- Salt & Pepper
- Chives
How to Make
You need to go low and slow.
Place a skillet on medium heat and add in some olive oil (butter can also be used) and ½ onion finely diced. Cook until just softened - 3-5 minutes.
TIP #1: Place your risotto rice (Arborio Rice * ) to the skillet with the softened onions. Cook on medium for 3 minutes, lightly toasting the rice. This is going to help give depth to the flavor and a step that must not be skipped.
Turn the stove to medium low and begin to add in your chicken broth.
TIP #2: Add in chicken broth ½ cup at a time. This is a gentle balance of not soaking the risotto (adding TOO much broth in at once) and not letting the risotto get too dry (letting it absorb all the liquid too much - this can quickly lead to burning the rice if left unattended).
By adding just a ½ cup at a time and stirring, you’re able to control the liquid being absorbed more easily. Continue to stir and pay attention. You don’t have to stir constantly. Go load the dishwasher, check Insta, or prep the broccoli. Just don’t go too far. It just needs some love every couple of minutes.
When you have added 1 cup of broth, add in your chopped broccoli. This will cook as the rest of the rice cooks with the broth.
How Do I Know When the Risotto is Finished Cooking?
This recipe will take 2 ½ - 3 cups of broth. You want your risotto to have a “bite” to it.
Meaning, when you taste it, the middle should still be slightly hard.
Not like when you make white or brown rice and it's very soft. If you have ever tasted pasta to see if it is done and it’s about 2 minutes away from being done - leaving you biting down on a slightly harder piece of noodle - that would be a good comparison to what you want. You want it to be soft at first with a bite in the middle.
Just like above with a gentle balance of not too much or too little liquid. You don’t want it too hard to too soft.
Once you have added enough broth. Remove from heat. Add in your shredded cheddar, salt, pepper, and garnish with freshly chopped chives.
Enjoy right away - hot and fresh!
Risotto takes some time learning. It’s like practicing to dance. A little more here, a little less there, until you find the right balance for you both.
Don’t be scared to try it! Turn on some smooth Jazz (this playlist is EVERYTHING and my favorite to listen to while cooking), pour yourself a glass of wine, and get comfy in the kitchen while making broccoli and cheddar risotto.
The more you make it, the more you will understand how it works and likes to be done. It’s not complicated. It’s love. So slow down this Friday night. Make you some grown up fancy food and settle in with your loved ones for a meal around the table.
It’s the way life should be lived!
Learn, little by little, meal by meal, to feed yourself and the people you love, because food is one of the ways we love each other, and the table is one of the most sacred places we gather.
Shauna Niequist - Bread & Wine
- Summer Orzo Salad
- Easy Israeli Couscous with Parmesan
- Come to the Table: Roasted Vegetable Plate
- Garlic Rosemary Smashed Potatoes
- Caprese Pasta Salad
Recipe
Broccoli & Cheddar Risotto
- Total Time: 35 minutes
- Yield: 6-8
Description
Broccoli & Cheddar Risotto is the ultimate grown up comfort food. Bursting with cheddar flavors - this classic risotto is served up with a little twist!
Ingredients
- 1 Tablespoon Olive Oil
- ½ Onion - diced
- 1 ½ Cup Risotto (Arborio Rice)
- 2 ½-3 Cups Chicken Broth, low sodium
- 1 Small Head of Broccoli, stalks removed and diced
- 1 Cup Cheddar Cheese, grated
- Salt & Pepper to Taste
- 1 Tablespoon Finely Diced Fresh Chives
Instructions
- In a large skillet (that has deep sides) turn to medium and add in olive oil and onions.
- Saute until soft for 3-4 minutes.
- Add to the skillet the Arborio rice. Toast with the onions and olive oil for 2-3 minutes.
- Turn burner to medium-low and add in ½ cup of chicken broth. Stir and keep a constant eye on the rice. Once the rice has absorbed almost all the liquid, add another ½ cup and repeat.
- The key is to not let the rice absorb all the liquid completely but not add too much at one time either. Adding ½ cup at a time is a perfect amount.
- After you have added 1 cup of broth, add the broccoli to the skillet and continue adding broth (½ cup at a time), making sure to stir often. This whole process should take around 30 minutes - give or take.
- Once you have added 2 ½ cups of broth, taste the rice. The risotto should have a "bite" to it. You want it to be soft at first with a bite in the middle. If it is still too hard, add another ½ cup of broth and continue cooking. If it is finished, remove it from the heat.
- Once the rice has cooked and been removed from the heat - add in your cheese and salt and pepper to taste. Stir until the cheese is melted and then add to a large bowl.
- Garnish with freshly chopped chives and serve immediately.
Notes
- Risotto is best enjoyed hot right after cooking. You can store leftovers in an air-tight container in the fridge for 2-3 days. To reheat, add to a plate with a little water and microwave until warm to loosen back up.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 129
- Sugar: 0.8 g
- Sodium: 444.6 mg
- Fat: 6.7 g
- Carbohydrates: 12.2 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 14 mg
