Creamy Broccoli and Cheese Risotto Recipe – Comfort in a Bowl

There’s something magical about the aroma of broccoli and cheese risotto wafting through your kitchen. Picture creamy rice, vibrant green broccoli florets, and melted cheese creating a dance of flavors that invites you to the table. Lebanese rice side dish asparagus risotto variation Each spoonful is a warm hug for your taste buds, making it the perfect comfort food for any occasion. For more inspiration, check out this shrimp and broccoli pasta recipe.

This delightful dish transports me back to cozy family dinners where laughter mingled with the delicious scent of dinner bubbling on the stove. Whether you’re whipping it up for a casual weeknight meal or impressing guests at a dinner party, this risotto guarantees smiles all around.

I remember the first time I served this dish; my friends’ eyes lit up with joy as they dug in and exclaimed how it was like a hug in a bowl!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Arborio Rice: This short-grain rice is key for achieving that creamy texture we all love in risotto.

• Fresh Broccoli: Choose bright green florets for the best flavor and visual appeal; frozen can work in a pinch.

• Vegetable Broth: Homemade broth adds depth, but store-bought works well if you’re short on time.

• Onion: A finely chopped onion enhances the flavor base of your risotto; yellow or white varieties are ideal.

• Garlic: Fresh garlic cloves bring aromatic warmth to the dish; minced is best for even distribution.

• Parmesan Cheese: Freshly grated Parmesan adds richness; avoid pre-grated cheese for optimal melting.

• Butter: A tablespoon or two gives final creaminess and richness to your risotto; use unsalted for control over seasoning.

• Olive Oil: A good drizzle helps sauté your onions and garlic while adding flavor; extra virgin is always preferred.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make It Together

Sautéing Aromatics: Start by heating a splash of olive oil in a large pan over medium heat. Add diced onions and cook until they become translucent, about 5 minutes. The enticing scent will fill your kitchen.

Adding Garlic and Rice: Toss minced garlic into the pan and sauté for another minute until fragrant. Stir in Arborio rice, coating each grain with oil until they turn slightly translucent—a sign they’re ready to absorb flavors.

Incorporating Broth Gradually: Pour in one cup of vegetable broth while stirring continuously. Allow the rice to soak up the liquid before adding more—this slow process develops that signature creaminess risotto is known for.

Merging Broccoli Goodness: Once most of the broth is absorbed (about 15 minutes), fold in chopped broccoli florets. Continue cooking until they’re tender but still vibrant green—this should take another 5 minutes.

Finishing Touches with Cheese and Butter: When the rice reaches al dente perfection, remove from heat and mix in butter and freshly grated Parmesan cheese. Stir until everything melts together into one creamy masterpiece.

Enjoy this broccoli and cheese risotto warm, garnished with more cheese if you’re feeling indulgent—because who doesn’t want more cheese? savory cheese scones.

Now that you’ve made this delightful dish, it’s time to relish every mouthful while possibly planning your next culinary adventure!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add Arborio rice to toast. Gradually incorporate broth while stirring continuously to achieve that creamy texture risotto is famous for.

Add Your Touch

Feel free to mix in other vegetables like peas or mushrooms, or swap cheddar for Parmesan cheese for a different flavor profile. Experimenting keeps things fresh!

Storing & Reheating

Store leftover risotto in an airtight container in the fridge for up to three days. Reheat gently on the stove with a splash of broth to restore creaminess.

I once whipped up this broccoli and cheese risotto for my family’s Sunday dinner. ham and cheese quiche The smiles on their faces made every stir worth it—a true crowd-pleaser!

FAQ

Can I use frozen broccoli in my broccoli and cheese risotto?

For more inspiration, check out this chicken broccoli alfredo recipe.

Yes, frozen broccoli works well; just add it towards the end of cooking.

What type of cheese is best for broccoli and cheese risotto?

Parmesan adds a lovely nutty flavor, but sharp cheddar also works great!

How can I make this recipe vegetarian-friendly?

Simply use vegetable broth instead of chicken broth for a delicious vegetarian option.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Broccoli and Cheese Risotto

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• Author: mydishtoday
• Total Time: 35 minutes
• Yield: Serves 4

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Description

Broccoli and cheese risotto is a creamy, flavorful dish that combines tender Arborio rice with vibrant broccoli florets and rich Parmesan cheese. This comforting meal is perfect for casual weeknight dinners or special occasions, offering a delightful taste experience in every bite. With its inviting aroma and satisfying texture, this risotto is sure to impress family and friends alike.

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Ingredients

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• 1 cup Arborio rice
• 2 cups fresh broccoli florets
• 4 cups vegetable broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup freshly grated Parmesan cheese
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil

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Instructions

1. Heat olive oil in a large pan over medium heat. Add diced onions and sauté until translucent (about 5 minutes).
2. Stir in minced garlic and cook for an additional minute. Add Arborio rice, coating each grain with oil.
3. Gradually pour in vegetable broth, one cup at a time, stirring continuously until the liquid is absorbed before adding more.
4. After about 15 minutes, fold in chopped broccoli florets and continue cooking until they are tender yet vibrant (about another 5 minutes).
5. Remove from heat, stir in butter and freshly grated Parmesan until melted and creamy.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main
• Method: Stovetop
• Cuisine: Italian

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 380
• Sugar: 2g
• Sodium: 800mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 30mg