Broccoli and Cheese Risotto is a dish that is full of comfort, flavor and will bring back memories of your childhood, but in a more wholesome way.
Growing up, we ate a lot of foods that were from a box. The foods were probably inexpensive and they were easy to make.
One of my favorite comfort foods growing up was a rice dish that came in a rectangular box! Rice + Roni = yummy in my tummy!
Fast forward to the present day and my family has some food restrictions. We also try to make as much “scratch” food as we can and not to eat from a box.
However, sometimes life gets crazy and we do. That is okay. It is all about balance.
I recently set out to recreate one of my childhood favorites! It turned out just as a I remember it tasting, but I used fresh ingredients.
This recipe does have dairy in it but you can easily sub out the cheese for your favorite dairy free substitute!
It works, I’ve done it!
The addition of fresh parsley adds a delightful flavor to the dish, be sure to use it!
This dish is actually quite easy to prep! For the broccoli portion I boiled the broccoli then diced it up before adding it to my rice mixture!
The key to risotto is patience and stirring. Just take your time with this dish, there is no need to rush! Be sure to stir so your rice doesn’t stick!
Did somebody say left overs? Oh yes!
This dish creates some stellar leftovers that you are going to want to eat the next day!
- ½ c green onion, diced
- ½ small onion, diced
- 1 tablespoon Extra Virgin Olive Oil
- 2 cups arborio rice
- ½ cup of your favorite white wine
- 4 cups vegetable broth
- 1 c diced (finely) broccoli, cooked
- 1 c shredded cheddar
- salt and pepper to taste
- Splash the 1 tablespoon of extra virgin olive oil into a pan. Heat the pan to a medium heat, saute the chopped green onions and onions. Once onions are cooked, add dry rice and saute for 1 minute.
- Next, add your wine to the pan. Let the liquid cook down for about 1 minute. Next, add 2 cups of veggie broth. Let the broth cook down while you continually stir to avoid any burning. Once the liquid has been cooked down, add 2 more cups. Continue with this process until all your liquid is gone and your rice is soft. This process should take about 20 minutes.
- Finally, season with salt and pepper, stir in the cooked diced broccoli and cheese.
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Let’s talk! Have you made risotto before? What do you like to add into your risotto?