Broccoli Cheddar Risotto
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Broccoli Cheddar Risotto
Category
Potatoes, Pastas and Grains
Prep Time
20 minutes
Cook Time
25 minutes
Ingredients
- 4 cups broccoli florets
- 2 tablespoons Fustini's Garlic olive oil
- kosher salt and pepper
- 6 cups chicken or vegetable stock
- 4 garlic cloves, minced
- 1 ½ cups arborio rice
- ¾ cup dry white wine, like sauvignon blanc
- 8 ounces freshly grated sharp cheddar cheese
- ½ cup crispy onions
Ingredients
Directions
- Preheat the oven to 425 degrees F. Place the broccoli florets on a baking sheet and toss with 1 tablespoon of olive oil. Sprinkle all over with salt and pepper. Roast for 15 to 20 minutes, until golden. In a separate saucepan, heat the stock on low until it&rsquo,s warm.
- In another stockpot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for 3 to 5 minutes. The rice should be translucent. Once the rice is translucent, stir in the white wine. Cook until the wine has been absorbed.
- Add 1 cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with 1 cup of stock, stirring until absorbed. Repeat this process with another 2 to 3 cups of the stock, until the rice is creamy and al dente. This process should take about 15 to 20 minutes.
- Stir in the cheese until melted. It is richer than parmesan, so it will be creamier than traditional risotto. Taste the rice and season it with salt and pepper as needed. Stir in the roasted broccoli, or serve it on top of the risotto. Top the risotto with the crispy onions and serve immediately.
Recipe Note
Cheddar is denser than traditional Parmesan cheese, so the dish will stick together more. The color of the risotto will be darker if you use yellow cheddar vs white cheddar. Adapted from howsweeteats.com