Broccoli and Cheddar Cheese Risotto Recipe

Introduction

Broccoli and Cheese Risotto is a comforting and creamy dish that combines tender broccoli with rich cheddar cheese and perfectly cooked arborio rice. It’s a simple yet elegant meal that’s perfect for cozy dinners or entertaining guests.

Ingredients

• 3 tablespoons butter
• 1 cup arborio rice
• 3 cups chicken broth
• 2-3 cups broccoli, chopped
• 2 cups shredded cheddar cheese
• Paprika (optional for sprinkling on top)

Instructions

1. Step 1: Cook the broccoli by either microwaving it with 3-4 tablespoons of water for about 4 minutes until tender, or boiling it in water for 3-4 minutes. Drain and finely chop the broccoli, using mainly the florets if preferred. Set aside.
2. Step 2: Warm the chicken broth in a small saucepan over low heat.
3. Step 3: In a large pot, melt the butter over medium heat. Add the arborio rice and toast it for about 3 minutes, stirring occasionally.
4. Step 4: Stir in 1 cup of the warmed chicken broth and simmer until the liquid is almost absorbed.
5. Step 5: Add the second cup of broth, stirring and simmering until that liquid is nearly gone.
6. Step 6: Pour in the third cup of broth and stir. Just before the liquid fully absorbs, add the chopped broccoli and mix well.
7. Step 7: Remove the pot from heat and stir in the shredded cheddar cheese until melted and creamy.
8. Step 8: Serve the risotto hot, with a sprinkling of paprika if desired.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth.
• Use fresh or frozen broccoli according to your preference.
• Experiment with other cheeses like Parmesan or Gruyere for a different flavor profile.
• Toast the rice slowly and stir gently to develop a creamy texture and prevent sticking.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to restore creaminess, stirring frequently to prevent sticking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works well. Just thaw and drain any excess water before adding it to the risotto.

How do I know when the risotto is done?

The rice should be tender but still have a slight bite (al dente) and the mixture should be creamy but not soupy. The gradual absorption of broth ensures proper cooking.

Broccoli and Cheddar Cheese Risotto Recipe

Print Recipe

★★★★★

4.6 from 71 reviews

A creamy and comforting Broccoli and Cheese Risotto that combines tender broccoli florets with rich cheddar cheese, simmered perfectly with arborio rice in savory chicken broth. This delicious recipe makes for a hearty side dish or a satisfying main course.

• Author: Felix
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian-American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Broccoli

• 2–3 cups broccoli, chopped

Risotto

• 3 tablespoons butter
• 1 cup arborio rice
• 3 cups chicken broth
• 2 cups shredded cheddar cheese
• Paprika (optional, for sprinkling on top)

Instructions

1. Cook the Broccoli: Place the chopped broccoli in a medium-sized bowl and toss with 3 to 4 tablespoons of water. Microwave on high for about 4 minutes until tender, then drain the water. Alternatively, boil broccoli in a pot of water for 3-4 minutes until tender. Drain and finely chop the broccoli, primarily using the florets, and set aside.
2. Warm the Chicken Broth: Pour the chicken broth into a small saucepan and place over low heat on the stovetop to keep it warm throughout the cooking process.
3. Toast the Arborio Rice: In a large pot, melt the butter over medium heat. Add the arborio rice and stir frequently, allowing it to toast lightly for about 3 minutes.
4. Add Broth in Stages: Stir in 1 cup of the warm chicken broth into the rice. Let it simmer until the liquid has almost completely evaporated. Repeat this process with the second cup of chicken broth, stirring and allowing it to absorb.
5. Combine Broccoli and Final Broth: Add the last cup of chicken broth and stir. Just before the liquid is fully absorbed, fold in the cooked broccoli and stir gently to combine.
6. Add Cheese and Serve: Remove the pot from the heat and immediately stir in the shredded cheddar cheese until it melts uniformly into the risotto. Optionally sprinkle with paprika for garnish and serve hot.

Notes

• For a vegetarian version, replace chicken broth with vegetable broth.
• Ensure the broth is warm before adding it to the rice to maintain the cooking temperature.
• Stir the risotto regularly to prevent sticking and to promote creamy texture.
• The chopped broccoli can be adjusted according to preference for more or less vegetable content.
• If desired, add garlic or onion at the butter melting stage for extra flavor.

Keywords: Broccoli risotto, cheese risotto, cheddar cheese risotto, creamy risotto, Italian side dish, stovetop risotto