Broccoli Cheddar Risotto
This risotto recipe puts a more “polished” spin on the classic hearty soup.
- 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
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.
Calories: 695kcal | Carbohydrates: 72g | Protein: 28g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 50mg | Sodium: 724mg | Potassium: 1346mg | Fiber: 10g | Sugar: 10g | Vitamin A: 2326IU | Vitamin C: 273mg | Calcium: 459mg | Iron: 5mg