Broccoli Cheese Risotto for the Table

Savory Broccoli Cheese Risotto is an unfussy and satisfying side or vegetarian main dish. It’s made with tender grains of arborio rice, fresh broccoli and plenty of cheddar cheese. Major comfort food that can be ready for dinner in less than 30 minutes!

This Broccoli Cheese Risotto is a creamy, dreamy recipe that’s great for family dinners or even the holidays. It’s fairly speedy & straightforward to make and it’s gluten free, vegetarian, and so satisfying. It’s a restaurant quality meal (or side) that’s warm & comforting and certainly savory!

Why you should make this method

• Straightforward to make. This is an effortless risotto recipe that’s simple to put together with common ingredients.
• Great for serving the family or guests. Serve this on busy weeknights as a meatless main course or prepare it for guests as a side dish during the holidays or for a special dinner.
• So flavor-packed. Worth repeating how creamy, decadent and satisfying this cheesy risotto tastes. Full of pleasing texture and flavor that will keep you satisfied and wanting more.

Ingredients needed

This risotto recipe uses common ingredients that are straightforward to find. Here’s the lineup:

• Vegetable broth. You’ll need 3 cups of veggie broth. Other broths work as well.
• Butter. For cooking and adding flavor to the rice.
• Garlic. Adds flavor-packed savory flavor.
• Arborio rice. Be sure to use arborio rice and not a long-grain rice such as basmati or jasmine. These varieties do not contain enough starch to achieve the creaminess we want in a good risotto. You can find arborio in most grocery stores in the grain section.
• White wine. Provides pleasing flavor and a touch of acidity. Some good choices are chardonnay, sauvignon blanc or pinot grigio.
• Broccoli. Fresh broccoli, chopped into small florets is stirred into the risotto at the end, until nice and tender.
• Sharp cheddar cheese. For the go-to flavor and melty consistency, buy a block and grate the cheese yourself.

How for this method

1. Heat the broth. In a medium saucepan, heat the broth over low heat so that it’s steaming and warmed through but not simmering. You’ll leave this on the heat while cooking the risotto.
2. Sauté garlic + begin cooking the rice. In a dutch oven or large skillet, melt the butter over medium heat. Once hot, add in the garlic, salt and pepper and sauté for 3 minutes. Add the rice, stir, and cook until translucent, about 3 minutes.
3. Add wine to rice. Stir in the white wine (or additional broth). Cook, stirring often, until the wine is almost completely absorbed.
4. Add broth to rice. ONE ladle-full at a time, slowly add in the broth. DO NOT add more broth until the previous ladle-full has been completely absorbed by the rice. It takes a few minutes each time.
5. Stir in broccoli + cheese. Before adding in the last ladle-full of broth, stir in the broccoli and then add the remaining broth. Continue to stir often. Once the broccoli is almost done (about 7 minutes), stir in the cheese until fully melted. Serve and ENJOY!

Expert tips

• To keep the temperature from dropping each time you add the broth to the rice, it’s important to keep the broth simmering on the stovetop. This will help the rice absorb the liquid faster and give it the reliable texture.
• The alcohol will cook out, but you can swap the wine for additional broth, if you’d like.
• If you’ve got the time, we recommend using freshly grated cheese for this dish. The pre-shredded cheese that comes in a bag is often coated with anti-caking agents and does not melt as smoothly as freshly grated cheese.

Frequently asked questions

Serving suggestions

These cheddar cheese risotto works great as a vegetarian main course or as a side served with meat. It’s reliable with chicken Saltimbocca, baked chicken, pork, salmon or even vegan meatloaf.

Storage recommendations

Risotto is dependable served immediately. The rice continues to absorb the liquid as it cools making it drier and not as creamy.

If you do have leftovers, transfer them into an airtight container and refrigerate for three to five days. Reheat gently in the microwave for go-to results. If desired, stir in a little broth or water to thin it out and loosen it up a bit.

We do not recommend freezing this method.