Broccoli Cheese Risotto

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Delicious Broccoli Cheese Risotto is an easy and satisfying side or vegetarian main dish. It's made with tender grains of arborio rice, fresh broccoli and plenty of cheddar cheese. A perfect way to warm up your chilly nights and can be on the dinner table in less than 30 minutes!

Prep Time5

Cook Time25

Total Time30

Course: dinner

Cuisine: American

Diet: Vegetarian

Servings: serves 4

Author: Brita Britnell

Ingredients

3 cups broth I use veggie broth but other broths will also work well
3 tablespoons unsalted butter
2 cloves garlic minced
1 cup arborio rice sometimes called risotto rice
¾ cup dry white wine*
3 cups fresh broccoli chopped (or more depending on how much you want)
2 cups sharp cheddar cheese shredded

Instructions

In a medium saucepan, heat the broth over low heat so that it’s steaming and warmed through but not simmering. You’ll leave this on the heat while cooking the risotto.
In a dutch oven or large skillet, melt the butter over medium heat. Once hot, add in the garlic, salt and pepper and sauté for 3 minutes. Add the rice, stir, and cook until translucent, about 3 minutes.
Stir in the white wine (or additional broth). Cook, stirring often, until the wine is almost completely absorbed.
ONE ladle-full at a time, slowly add in the broth. DO NOT add more broth until the previous ladle-full has been completely absorbed by the rice. It takes a few minutes each time.
Before adding in the last ladle-full of broth, stir in the broccoli and then add the remaining broth. Continue to stir often. Once the broccoli is almost done (about 7 minutes), stir in the cheese until fully melted.
Serve and ENJOY!

Video

Notes

The wine can be subbed for an equal amount of additional broth. The alcohol will cook out but you can swap the wine completely as desired.
I like something like sauvignon blanc in this recipe

Nutrition