Why You’ll Love This Recipe

This Broccoli and Cheese Risotto is a complete meal that brings together the comforting, creamy texture of risotto and the savory flavor of melted cheese. Broccoli adds a nutritious element to the dish while still keeping it indulgent. The easy-to-follow steps, combined with minimal ingredients, make it a great choice for both busy weeknights and special occasions. Plus, the dish can be customized to your liking by experimenting with different cheeses or adding additional vegetables!

Ingredients

1 cup Arborio rice
2 cups broccoli florets
4 cups chicken or vegetable broth
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1/2 medium onion, finely chopped
2 cloves garlic, minced
2 tablespoons olive oil
1/2 cup white wine (optional)
Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and soft, about 3-4 minutes.
Add the Arborio rice to the skillet, stirring for 1-2 minutes until the rice becomes lightly toasted.
Pour in the white wine (if using) and stir until it’s mostly absorbed by the rice.
Begin adding the broth, 1/2 cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process until the rice is cooked and creamy, about 20-25 minutes.
While the rice cooks, steam or blanch the broccoli florets until tender, about 4-5 minutes. Set aside.
Once the rice is tender and creamy, stir in the cooked broccoli, Parmesan cheese, and mozzarella cheese. Season with salt and pepper to taste.
Cook for another 2-3 minutes until the cheese has fully melted and the risotto is creamy.
Remove from heat and serve hot.

Servings and timing

This recipe yields approximately 4 servings.

Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Variations

Add more veggies: You can include other vegetables like peas, spinach, or even carrots for added color and nutrition.
Different cheeses: Experiment with different cheese combinations like cheddar, gouda, or fontina for a unique twist on the classic.
Vegan version: Substitute the cheeses for vegan alternatives and use vegetable broth to make the dish vegan-friendly.
Protein addition: Add grilled chicken, shrimp, or even crispy bacon to make this risotto more filling.

Storage/reheating

Storage: Store leftover risotto in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat gently in a skillet over low heat with a splash of broth or water to help restore its creamy texture. You can also microwave it, adding a bit of liquid to keep it from drying out.

FAQs

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli works perfectly. Just make sure to thaw and drain it before adding it to the risotto.

Can I make risotto ahead of time?

While risotto is best served fresh, you can prepare it ahead of time and store it in the fridge. When ready to serve, reheat with a little broth to bring it back to its creamy consistency.

How do I make my risotto creamy?

The key to creamy risotto is adding broth slowly and allowing the rice to absorb the liquid gradually, stirring frequently.

Can I use regular rice instead of Arborio?

Arborio rice is essential for making a creamy risotto. Regular rice won’t have the same texture or ability to absorb the liquid.

Can I add meat to this risotto?

Absolutely! You can add grilled chicken, shrimp, or even crispy bacon to make this a more substantial meal.

How can I make this recipe gluten-free?

This recipe is naturally gluten-free as long as you use gluten-free broth and check the cheese labels for any gluten-containing ingredients.

Can I use a rice cooker for this recipe?

While traditional risotto is made on the stovetop, you can use a rice cooker for a simplified version. Just be sure to stir frequently for the best texture.

Can I freeze leftover risotto?

Yes, you can freeze risotto. Just store it in an airtight container and keep it frozen for up to 3 months. Reheat slowly with added broth to restore the texture.

Can I make this risotto without wine?

Yes, you can omit the wine and simply use more broth. The wine adds depth, but it’s not essential.

Is risotto good for meal prep?

Yes, risotto can be a great option for meal prep. Just store it in individual portions and reheat when ready to eat.

Conclusion

Broccoli and Cheese Risotto is the perfect comfort food, offering a creamy, cheesy experience with the nutritional benefits of broccoli. It’s easy to make and can be customized to fit your tastes and dietary preferences. Whether you’re serving it as a side dish or a main course, this recipe is sure to please everyone at the table!

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A creamy and flavorful Broccoli and Cheese Risotto made with tender broccoli and a rich, cheesy sauce. Perfect as a side dish or main course, this easy recipe combines the nutty flavor of Parmesan and the richness of cheddar cheese for a comforting meal.

Author: Emily
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Category: Main Course, Side Dish
Method: Stovetop
Cuisine: Italian
Diet: Vegetarian

Instructions

In a large pan or pot, heat the olive oil and butter over medium heat.
Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant.
Add the Arborio rice and cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted.
Begin adding the broth, one ladleful at a time, stirring constantly. Let the rice absorb the liquid before adding more broth. Continue this process until the rice is creamy and tender, about 18-20 minutes.
Meanwhile, steam or boil the broccoli florets until tender, about 5 minutes, then chop them into small pieces.
Once the risotto is cooked, stir in the milk (or cream), Parmesan, and cheddar cheese until the mixture is creamy and smooth.
Gently fold in the cooked broccoli and season with salt, pepper, and optional red pepper flakes.
Serve immediately with additional grated cheese if desired.

Notes

For extra creaminess, you can substitute the milk with heavy cream.
You can use frozen broccoli, but fresh broccoli will yield a better texture.
Leftover risotto can be stored in the fridge for up to 3 days. Reheat with a splash of milk or broth.