Broccoli Cheddar Risotto

Risotto is such a comfort food for me! There is something so satisfying about slowly stirring the pot, breathing in the aroma of butter, onion, and melted cheese, and finally digging your fork into a steaming hot bowl of it and tasting the perfect blend of flavors and textures! The other night, I spent 30 minutes lying in bed craving this recipe, before I finally got up and made it for myself... and boy was I glad I did! :)

Broccoli Cheddar Risotto
Serves 4-6

8 ounces chopped broccoli (frozen is ok)
2/3 cup shredded cheddar cheese
1/3 cup shredded Parmesan cheese
2 cans (14 1/2 ounces each) of low-sodium chicken broth
1 cup of dry Risotto/ Arborio rice
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 cup finely chopped onion or 1 tablespoon onion powder
salt and pepper to taste

1. combine onion, broccoli, oil, and butter and saute for 3 minutes
2. add risotto and saute for another 2 minutes
3. stir in one cup of broth and continue cooking and stirring occasionally while simmering until broth is mostly absorbed
4. gradually stir in remaining broth one cup at a time, allowing liquid to be absorbed before adding more
5. after the last of the broth has been mostly absorbed, remove from heat, add salt and pepper to taste
6. add Parmesan and Cheddar cheese and stir to combine, return to low heat until cheese is melted and risotto is heated through- then serve and eat!

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