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
Scale
- 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