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Roasted Broccoli and Cheddar Risotto

Delicious Roasted Broccoli and Cheddar Risotto for Two

This Roasted Broccoli and Cheddar Risotto brings creamy delight with sharp cheddar and earthy broccoli, perfectly portioned for two servings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 cups Fresh Broccoli Florets Can substitute with cauliflower.
  • 2 tablespoons Avocado Oil or Olive Oil Any neutral oil can be substituted.
  • to taste Salt
  • to taste Freshly Cracked Black Pepper
  • 1 tablespoon Olive Oil Can replace with unsalted butter.
  • 1 medium Finely Chopped Onion (any color) Use shallots or leek for a milder flavor.
  • 2 cloves Garlic (minced) Fresh garlic delivers the best flavor.
  • 1 cup Arborio Rice Carnaroli rice can be a luxurious substitute.
  • 1/2 cup Dry White Wine Light-bodied wine like Pinot Grigio is recommended.
  • 3 cups Low-Sodium Chicken or Vegetable Stock (warmed) Any broth works for a vegetarian version.
  • 1 cup Shredded Cheddar Cheese (white or yellow) Grate from a block for best melting.
  • 1 tablespoon Unsalted Butter Optional to increase creaminess.
  • 1 wedge Lemon Optional for brightness.

Equipment

  • Saucepan
  • nonstick pan
  • Mixing bowl
  • Baking Sheet
  • Ladle

Method
 

Step-by-Step Instructions for Roasted Broccoli and Cheddar Risotto
  1. Warm the stock by heating low-sodium chicken or vegetable stock in a saucepan over medium-low heat.
  2. Preheat your oven to 425°F (220°C). Toss the broccoli florets with avocado oil, salt, and pepper, then roast for about 20 minutes.
  3. Heat olive oil in a nonstick pan over medium heat. Sauté the finely chopped onion for 5 to 7 minutes until soft.
  4. Add the minced garlic and stir for an additional minute. Then add Arborio rice, toasting for 2 to 3 minutes.
  5. Pour in dry white wine, stirring until fully absorbed by the rice.
  6. Gradually add warm stock one ladleful at a time, stirring frequently until the liquid is absorbed for about 25 to 35 minutes.
  7. Once rice is creamy and al dente, remove from heat and stir in shredded cheddar cheese and unsalted butter, then fold in roasted broccoli.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 70gProtein: 15gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 500IUVitamin C: 60mgCalcium: 300mgIron: 2mg

Notes

Use fresh ingredients for the best flavor, and remember to stir constantly to achieve a creamy texture.

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