Cheesy Baked Broccoli and Cheddar Risotto
This cheesy baked broccoli and cheddar risotto is basically like risotto mac and cheese! It is total comfort and a family favorite.
Yield: 4-6 servings
Ingredients
- 4 tbsp olive oil, divided
- 1 lb broccoli florets, cut into bite-sized pieces
- salt and black pepper, to taste
- 1 onion diced
- 5 cloves garlic, minced
- 1.5 cups arborio rice
- 1 cup white wine
- 6 cups vegetable broth
- 6 oz cheddar cheese, grated
- 6 oz cream cheese, room temperature
- chives, to garnish
Instructions
- Heat oven to 450F.
- Heat 2 tbsp of the olive oil in a large ovenproof skillet or Dutch oven over medium heat. Add the broccoli to the pan and season with salt and black pepper. Saute for 2-3 minutes, or until crisp-tender. Pour into a bowl and set aside.
- Heat the remaining olive oil in the same skillet you just used to cook the broccoli. Add the onion and saute for 4 minutes, or until translucent. Add in the garlic cloves and saute for 1 minute or until fragrant. Stir in the arborio rice. Saute for 2-3 minutes, stirring constantly, or until the rice kernels are translucent. Pour in the white wine and cook until it is almost completely evaporated, about 2-3 minutes. Add the broccoli to the pan and stir to combine, then pour in the vegetable broth. Increase the heat to high and bring to a boil.
- Once the broth is bubbling, carefully remove the pan from the heat and place it in the oven. Bake for 20 minutes, or until the rice is almost tender.
- Remove from the oven. Stir in the cream cheese and two thirds of the cheddar cheese until completely melted and combined. Sprinkle the remaining cheddar cheese over the top. Place bake in the oven and bake for another 10 minutes, or until the cheese has melted.
- Allow to rest for 5 minutes, then sprinkle chives over the top to garnish, and serve warm.
Notes
An Eats Well With Others Original
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2021/05/cheesy-baked-broccoli-and-cheddar-risotto.html