This Broccoli and Cheese Risotto comes together in about 30 minutes and is made all in one pot for a easy weeknight meal that your family will love! Switch up the veggies to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends. Trust me, this risotto is going to be your new go-to recipe!
Ingredient Breakdown
When it comes to making Broccoli and Cheese Risotto, you’ll need just a few straightforward ingredients. Here’s what you’ll want to gather:
- 2 tablespoons unsalted butter: This is the base of your risotto and adds that rich flavor we all crave.
- 1 cup Arborio rice: The star of the show! Arborio rice is a short-grain rice that’s perfect for creamy risotto.
- 3 cups chicken broth: Using chicken broth adds depth to the risotto; feel free to use vegetable broth for a vegetarian option!
- 1 cup broccoli, chopped: Fresh broccoli not only adds a pop of color but also loads up on nutrients.
- 1 cup shredded cheddar cheese: Because what’s risotto without cheese? Feel free to experiment with different cheeses if you want!
- Paprika (optional): For a little sprinkle of flavor on top!
These ingredients are pretty common, which means you likely have most of them in your kitchen right now! And don’t worry, you can totally customize this dish based on what you’ve got on hand.
Let’s Get Cooking!
How to Make Broccoli and Cheese Risotto
Alright, let’s break this down step-by-step. You’ll be amazed at how simple it is to create such a cozy and flavorful dish.
Cook the broccoli: Start by microwaving or cooking the broccoli on the stovetop until tender, which should take about 3-4 minutes. Drain it and set it aside while the flavors start to develop.
Warm the broth: In a separate saucepan, heat the chicken broth over low heat. You want it warm but not boiling, just cozy enough to keep the risotto cooking evenly.
Toast the rice: In a large pot, melt the butter over medium heat. Add the Arborio rice and toast it for about 3 minutes while stirring occasionally. This step enhances the nutty flavor, which is so essential to a great risotto.
Add the first cup of broth: Here’s where the magic starts! Pour in the first cup of warmed broth, bring it to a simmer, and cook until it’s almost completely absorbed, about 5 minutes.
Repeat with the second cup: Add the second cup of broth. Continue cooking while stirring occasionally, letting it absorb until almost dry.
Incorporate the final cup of broth and broccoli: Now, add the last cup of broth. Once it’s nearly absorbed again, stir in the cooked broccoli (this takes 3-4 minutes) until it’s nice and warm.
Finish with cheese: It’s time for everyone’s favorite part! Stir in the shredded cheddar cheese until it melts beautifully through the risotto, oh, the aroma is heavenly!
Serve hot: Dish it up immediately, sprinkling a couple pinches of paprika on top if you like!
And there you have it believe me, this risotto is so creamy and comforting that you’ll want to dive right in.
Why I Love This Recipe
This is my go-to recipe when I’m pressed for time and need to whip up something quick but satisfying! The beauty of a risotto is that it’s comfort food at its finest and never fails to bring the family together. I’m a real sucker for cozy, cheesy dishes, and the best part is how versatile it is. You can throw in whatever veggies you have on hand, like leftover roasted carrots or peas, making it not just a delicious dish but a fantastic way to use up odds and ends in your fridge!
If you loved this Quick and Easy Broccoli and Cheese Risotto, be sure to check out my Creamy Mushroom Risotto, my Barefoot Contessa Easy Parmesan Risotto, or my Ina Garten Baked Risotto!
Why This Recipe Works
Quick & Easy
Comes together in under 30 minutes, making it perfect for busy weeknights when you need dinner on the table fast without sacrificing flavor!
One Pot
Minimal cleanup required since everything is cooked in just one pot. Less mess, more time to enjoy dinner together, winning!
Budget-Friendly
This recipe uses affordable, everyday ingredients that you can easily find at any grocery store, making it a great option for families looking to stick to a budget.
Customizable
Use whatever ingredients you have on hand! You can switch out the broccoli for another vegetable or use a different type of cheese, whatever fits your taste and pantry.
Comfort Food
This risotto is loaded with tons of flavor, making it a fulfilling meal that feels like a warm hug after a long day.
Serving & Storage
How to Serve This Risotto
I love serving this dish warm, right from the stovetop! Pair it with a simple green salad or some crusty bread for dipping to soak up all that creamy goodness.
Storage
This risotto will keep in the refrigerator for about 3-4 days in an airtight container. Just let it cool first before popping it in the fridge.
Reheating Instructions
When you’re ready to dive back into the leftovers (trust me, you’ll want to!), just reheat in a pan over low heat, adding a splash of broth or water to loosen it up. You can also microwave it, just keep it covered and add a bit of liquid to keep it creamy.
Freezer Friendly
While I wouldn’t recommend freezing risotto, it can change texture if you must, try freezing it before you add the cheese. Just bring it to room temperature before freezing, and then thaw in the fridge before reheating.
Now, here’s a little pro tip: risotto is great for batch cooking! Double the recipe on a Sunday evening and enjoy it all week long. Just make sure you’re adding a bit of broth when reheating, it helps keep it from turning into a solid block, which no one wants!
And there you have it a delicious, creamy Quick and Easy Broccoli and Cheese Risotto ready in under 30 minutes! I hope this becomes a staple dinner in your home like it has in mine. So grab your loved ones, gather around the table, and dig in! Happy cooking! For more Recipes Follow Us in our Pinterest.
Print
Broccoli and Cheese Risotto
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This delicious Quick and Easy Broccoli and Cheese Risotto comes together in about 30 minutes and is made all in one pot for a quick and easy weeknight meal that your family will love!
Ingredients
- 2 tablespoons unsalted butter
- 1 cup Arborio rice
- 3 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 cup broccoli, chopped
- 1 cup shredded cheddar cheese
- Paprika (optional)
Instructions
- Microwave or cook the broccoli on the stovetop until tender, about 3-4 minutes. Drain and set aside.
- In a separate saucepan, heat the chicken broth over low heat.
- Melt the butter in a large pot over medium heat, then add the Arborio rice and toast for about 3 minutes.
- Pour in the first cup of warmed broth, bring to a simmer, and cook until almost completely absorbed, about 5 minutes.
- Add the second cup of broth and continue cooking while stirring, letting it absorb until almost dry.
- Add the last cup of broth. Once it’s nearly absorbed, stir in the cooked broccoli.
- Finally, stir in the shredded cheddar cheese until melted and smooth.
- Serve hot, sprinkling paprika on top if desired.
Notes
This risotto is great for batch cooking and can be customized with different veggies or cheeses based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
