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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.

Ingredients

  • 1 cup Arborio rice
  • 2 cups broccoli florets (fresh or frozen)
  • 4 cups chicken or vegetable broth (low-sodium)
  • 1 cup whole milk or heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded cheddar cheese
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1/4 teaspoon crushed red pepper flakes (optional)

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.

Find it online: https://yumfamilyrecipes.com/broccoli-and-cheese-risotto/