Broccoli Cheddar Risotto

This risotto recipe puts a more “polished” spin on classic hearty comfort food, broccoli Cheddar soup or broccoli Cheddar mac and cheese. Chopped broccoli florets and shallots are sautéed and combined with risotto rice, simmered in chicken stock until al dente and then folded with cheddar cheese. When cooking I usually prefer sharp cheddar cheese in my recipes. This broccoli cheddar risotto can be served on its own, but it pairs well as a side dish with roasted chicken thighs for a complete dinner.

Broccoli Cheddar Risotto

Key Ingredients in This Recipe

• Rice – Arborio rice is the most commonly used rice for making risotto. It’s an Italian short-grain, white rice with a high starch content. It can be substituted with other starchy short-grain varieties like Carnaroli or Vialone Nano if desired though Arborio is the most accessible. Don’t rinse risotto rice before cooking as you would when preparing long-grain varieties. You don’t want to lose any of that starch!
• Broccoli – When buying broccoli look for firm stalks and tight florets vibrant green in color. I just use the florets in this recipe though the stalks can be saved and used for another recipe like this broccoli slaw here.
• Shallot – Shallots have a mild, slightly sweet flavor. If needed yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
• White wine – Use a dry white wine for starting the risotto since it won’t overpower the dish by making it too sweet. While I will use just about any white wine in a pinch I prefer cooking with Sauvignon blanc. Never cook with a wine you wouldn’t drink!
• Chicken stock – Chicken stock is typically made from chicken bones as well as aromatics and vegetables while chicken broth is made with the meat. I typically use chicken stock when cooking for the added flavor though vegetable stock makes this dish vegetarian. In a pinch the chicken stock can be substituted with water though it takes away a lot of the flavor in this risotto. The ratio for rice to stock to make risotto should be between 1:3 and 1:4 for a thick porridge consistency.
• Cheddar cheese – I use sharp Cheddar when cooking, especially when I want the flavor to shine. If you use mild or medium Cheddar the flavor will cook out and the recipe will be lacking in that cheesy flavor. Either white or yellow Cheddar will work though yellow gives the recipe the signature color.

How to Make Broccoli Cheddar Risotto

1. Chop the florets. Cut the broccoli into florets and discard the stalks then finely dice the broccoli so that it is riced. You should have about 2½ cups.
2. Sauté the shallots and broccoli. In a medium saucepan pan over medium-low heat, add the olive oil and heat through. Add the shallots and sauté, stirring occasionally until the onions are tender, about 3 minutes. Stir in the broccoli and sauté until bright green, about 2 minutes.
3. Toast the rice. Add the rice and sauté, stirring frequently until toasted, about 1 to 2 minutes. Lower the heat to medium-low and add the white wine and stir constantly until the wine is almost completely absorbed.
4. Cook the risotto. Add the stock ¼ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding additional stock.
5. Add the cheese and serve. The mixture should be at a simmer the whole time. Continue this process until the risotto is al dente, about 20 minutes. Stir in the cheddar cheese until completely combined. Serve immediately.

Tips and Tricks for This Recipe

How to Make the Best Risotto

• To make a successful risotto, there are a few simple tips to take into consideration. The first is to warm the stock – this keeps the risotto warm, rather than cooling it down every time stock is added.
• The second is to stir the risotto frequently; the creaminess of risotto comes from the starch released when the grains of rice are agitated.
• The stock is added slowly and not all at once so that the rice is not simply boiled.

What other Cheese Can You Use In Risotto

While I love using Cheddar in this recipe inspired by the soup, you can swap in another favorite cheese. Try this recipe with:

• Parmesan
• Gouda
• Taleggio
• Fontina

Other Recipes to Try

If you enjoy this broccoli cheddar risotto recipe, I recommend checking out some of these:

• Chili Oil Roasted Broccoli with Cashews
• Mixed Mushroom Risotto
• Confit Tomato Risotto
• Arancini

Broccoli Cheddar Risotto

Print Pin

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Serves 4

US Customary – Metric

Ingredients:

• 2 small heads broccoli
• ¼ cup extra-virgin olive oil
• 2 medium shallots, chopped
• 1 cup arborio rice
• ½ cup dry white wine
• 4 cups chicken stock, warmed
• 1½ cup shredded sharp cheddar cheese

Instructions:

• Cut the broccoli into florets and discard the stalks then finely dice the broccoli so that it is riced. You should have about 2½ cups.
• In a medium saucepan pan over medium-low heat, add the olive oil and heat through. Add the shallots and sauté, stirring occasionally until the onions are tender, about 3 minutes. Stir in the broccoli and sauté until bright green, about 2 minutes.
• Add the rice and sauté, stirring frequently until toasted, about 1 to 2 minutes. Lower the heat to medium-low and add the white wine and stir constantly until the wine is almost completely absorbed.
• Add the stock ¼ cup at a time, stirring frequently and waiting for each addition to be almost completely absorbed before adding additional stock.
• The mixture should be at a simmer the whole time. Continue this process until the risotto is al dente, about 20 minutes. Stir in the cheddar cheese until completely combined. Serve immediately.

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