I have heard risotto is difficult to make. Is this broccoli and cheddar version hard to do?

Short answer. No. Long answer. I wouldn’t say risotto is difficult. I use to think that before I had even made it before. People can be intimated by it because others say it is complicated. It isn’t. It just takes some time and patience .

Broccoli & Cheddar Risotto

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

Scale

1 Tablespoon Olive Oil
1/2 Onion - diced
1 1/2 Cup Risotto (Arborio Rice)
2 1/2-3 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

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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 1/2 cup of chicken broth. Stir and keep a constant eye on the rice. Once the rice has absorbed almost all the liquid, add another 1/2 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 1/2 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 (1/2 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 1/2 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 1/2 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

Keywords: Broccoli & Cheddar Risotto