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broccoli white cheddar risotto

Course Main Course, Side Dish
Cuisine Italian
Keyword broccoli, cheddar, italian, risotto
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8

Ingredients

  • 2 lbs small broccoli florets
  • 4 tbsps olive oil
  • healthy pinch salt and pepper
  • 6 garlic cloves minced
  • 2 shallots minced
  • 2 cups arborio rice
  • 1 ½ cups dry white wine
  • 6 cups vegetable stock
  • 4 tbsps butter
  • 6 oz shredded white cheddar
  • ¼ cup grated parmesan

Instructions

  1. Preheat the oven to 400F. Line an extra large baking sheet with parchment paper.
  2. Arrange broccoli florets on the prepared baking sheet then drizzle with 2 tbsps olive oil and healthy pinch salt and pepper. Toss to coat then roast in the oven until slightly crispy, about 30 minutes.
  3. Meanwhile, heat the remaining 2 tbsps olive oil in a large dutch oven over medium heat. Once the oil is hot, add the minced garlic and shallots along with a healthy pinch of salt and pepper. Toss to coat then sauté until fragrant, about 3-5 minutes stirring occasionally. Stir in the arborio rice then cook until translucent, about 3-5 minutes, stirring occasionally. Add wine to the pot and cook until almost all of it has been absorbed, stirring often.
  4. Add in the vegetable stock, 2 cups at a time, allowing it to absorb fully before adding the next cup until all the stock has been absorbed (mine took about 6-8 minutes per cup), stirring occasionally.
  5. Finally, add it in the butter, shredded cheddar, and parm then mix until melted and well combined. Stir in the roasted broccoli and serve!