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This Broccoli and Cheese Risotto is creamy and perfect with it’s cheese and bits of broccoli! It’s such a great comfort food and it’s easy to make at home!
I love Risotto, I know I’ve said it before and I’ll say it again. It may take a little while to make but it’s totally worth it.
When I first started making risotto I would literally stand in the kitchen and watch it the entire time it was cooking because I was convinced that I was going to screw it up. But once you get the hang of making it you don’t really have to watch it like a hawk haha.
It’s delicious and creamy and you can pretty much make any flavor that you want! I normally stick with savory risottos but I’ve been known to make a sweet dessert risotto a time to two!
This broccoli and cheese risotto is also a good substitution for my favorite Broccoli Casserolebecause it’s got all of the creaminess and flavor that I love but it doesn’t have any of the canned soups in it!{Not that I’m 100% against canned soup but we don’t eat a lot of them}
It takes me about 30 or so minutes to make thisBroccoli and Cheese Risotto and while most people save risotto for a weekend or a special occasion, you can find me making it on a Monday night without a worry in sight!. 😉 I’m more than happy to spoon this risotto into a bowl, top it with cheese and call it dinner!
Who needs anything else when you’ve got a hot bowl of awesome risotto waiting for you?!
Broccoli and Cheese Risotto
Broccoli and Cheese Risotto
Yield: 4 servings
This Broccoli and Cheese Risotto is creamy and perfect with it’s cheese and bits of broccoli! It’s such a great comfort food and it’s easy to make at home!
Ingredients
- 3 tablespoons butter
- 1 cup arborio rice
- 3 cups chicken broth
- 2 -3 cups broccoli, chopped (or more depending on how much you want)
- 2 cups shredded cheddar cheese
- Paprika *optional for sprinkling on top
Instructions
For the Broccoli:
Cook the broccoli either in the microwave or on the stove top. For the microwave, place the broccoli into a medium sized bowl and toss with about 3 or 4 tablespoons of water.
Place into the microwave and cook for about 4 minutes until tender. Drain water and set aside. If you've rather cook it on the stove top, bring a pot of water to a boil, add broccoli and cook for 3-4 4 minutes until broccoli is tender.
Drain and chop the broccoli (I chopped mine super fine and mainly only used the "tree tops" for this, but you can use the whole thing if you want). Set aside.
Pour the chicken broth into a small sauce pan and place it onto the stove top over low heat just to warm it up a bit.
For the Risotto:
In a large pot, melt the butter over medium heat.
Add in the arborio rice and stir. Let it toast in the melted up for about 3 minutes, stirring occasionally.
After about 3 minutes, stir in 1 cup of the chicken broth. Let simmer until almost all of the liquid is gone.
Add the second cup of chicken broth and stir. Again, let the rice simmer until the liquid is gone.
Add the 3rd cup of chicken broth and stir. Right before all of the liquid is gone, add in the broccoli and stir. Remove from the heat and add in the cheese. Stir the rice and cheese until all of the cheese is melted.
Serve hot.
Nutrition Information:
Yield: 4Serving Size: 1
Amount Per Serving:Calories: 460Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 83mgSodium: 1227mgCarbohydrates: 33gFiber: 8gSugar: 4gProtein: 21g
I am not a dietitian. The nutrition box is calculated through a program and there may be errors. If you need an accurate count, use your favorite nutrition calculator.
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Comments
Lily Lau says Sounds so delicious and healthy, I love this recipe! 🙂
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- The Food Hunter says
I think even my broccoli hating husband would love this.
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- Ashley @ Wishes & Dishes says
Um wow!! I love risotto and finding new ways to make it! This looks so creamy.
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Risotto is definitely one of the ultimate comfort foods. Your addition of broccoli and cheese only makes it even more so – this looks creamy and delicious!
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- Brittany says
This was AMAZING. Like that classic broccoli-cheese casserole mom used to make but handmade.
I modified this and used a block of havarti cheese I had on hand, and added a hunk of miso in at the end for that slightly tangy, fermented taste.
I will literally make this for years to come. Thanks!!
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- Samantha says
This risotto looks delicious. There is (almost) nothing better than broccoli and cheese. It is such a classic combo!
I’m glad your house inspection went well. What a relief!
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That’s great that the inspection went well! And I’ve never tried risotto. It never appealed to me until now. You can keep the broccoli – just give me the cheese sauce! 😀
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First of all yay on the inspection! I know that can be so stressful. Second of all good luck with the cake!! Owl themed is so cool! This risotto sounds amazing! We love to eat risotto once a week!
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- Kristen Hess says
Looks great!
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- Nutmeg Nanny says
Hoooooray the inspection went well! That whole thing seemed a little BS to me but what do I know…haha. This risotto sounds so good. Do you know I have NEVER made risotto?! This must change immediately.
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Yum, yum! Broccoli and cheese makes my heart sing! I do hope you’re going to post photos of the owl cake 🙂
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- CookinCanuck says
I’m glad the inspection went well! And I have a feeling that you’ll do an amazing job on the cookies and cake. I love the idea of making a broccoli and cheese risotto…great flavors!
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- Rose | The Clean Dish says
Happy Birthday, Alyssa!! Lucky girl to have a cool aunt like you to make her a birthday cake 🙂 She picked a great theme too – I love owls! Your risotto looks amazing. I had to make one recently for a cooking class and it didn’t look half as creamy as creamy as yours – good job!! Add cheese to anything and I’m on board. Yum!
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- Sarah Caron says
This. Looks. Incredible. Going to have to make it tonight. My kids will be so excited. Thanks for the recipe!
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- Jackie says
Hi Angie
What kind of cheese did you use in this recipe.
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- Angie says
Hey! I just used regular shredded cheddar cheese
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- Vanessa L says
I’m eating this right now and it’s delicious! Thanks for the recipe!
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- Angie says
YAY!! I’m so glad that you liked it!
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- Lara says
Tried this tonight and it was absolutely to die for! Thanks for this great recipe. Will definitely be adding it to the regular repertoire.
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- Angie says
Hi Lara! I’m so happy that you loved it!! Hope you have a great weekend!
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- Mary says
Thank you for this awesome recipe! This is absolutely delicious! My first time to make risotto!
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- IFortuna says
This is a great recipe. I will try to make it this week. I may add cabbage and cook this in a pressure cooker. It is important as you suggest in your recipe, to lightly toast the rice before adding the liquid. This converts the starch so that the rice does not get too sticky or gummy (kinda like Uncle Ben’s).
Your pictures are great and the risotto looks like it is perfectly cooked Nice job. : )Reply
- Angie says
Thank you!! Let me know how it does in the pressure cooker!
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- megan says
How many servings does this recipe make?
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- Angie says
Hi Megan!
Just depends on how much y’all are going to want to eat. haha I would say that it would feed about 4 people as a side and perhaps 2 people if it was the full meal.
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- Shannon says
This is a good recipe. I’ve made it several times. I have found adding a bit of onion at the beginning is nice (maybe 1/4 cup finely chopped). I also used a really sharp British cheddar the last couple times and it makes it even better. Thank you for the recipe!
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- Angie says
Glad you like it! I bet the onion would be good. I can’t use it in our cooking because my husband is allergic 🙁
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- Rian says
How many servings does this recipe make?
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- Angie says
it makes 2-4 depending on how much you eat 🙂
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- Jessica says
Can you double this recipe with no problem?
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- Angie says
Hey! You can but it may take a little longer to cook just because of the size and liquid amount but just keep an eye on it while you’re making it.
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- Evelyn says
This looks so comforting! I’m not a fan of cheddar cheese, so what other cheese can I use and keep the creamy texture?
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- Angie says
You could try a mixture of Jack, colby, and swiss cheeses. I haven’t tried it that way but I do use those cheese a lot and they’re wonderful.
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- Josie says
I have made this recipe a few times with a few additions including onion and garlic before toasting the rice and adding some frozen spinach at the same time as the broccoli to boost the veg content. My boyfriend loves it.
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- Angie says
Love the idea of adding spinach and garlic! (No onions here though since my husband is allergic haha) but we’ll try the other ones soon! Glad you love the recipe!
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- Boy Mom says
Made this and we loved it!! Do y’all eat this as a meal on its own or do you ever cook anything else to go with it? Just trying to figure out what else would pair well with this. I have all boys so we eat a lot of protein ☺️
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- Angie says
I personally just eat it alone but my husband loves meat with his meals so he will have grilled chicken or salmon with his!
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- Dallas Bateman says
Good stuff! I made as specified, but I put in some peas and steamed carrots to get more veggies in me. Then I sprinkled with dry mint and ground pepper. Add a side of green beans, and I was pleased at dinner.
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- Kelly says
How would you reheat leftovers? Thank you, Kelli
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- Angie says
I’m sure there is a more proper way to do it but I just stick the leftover in the microwave haha.
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- Ket says
Can you do this in an instant pot? If so, what would be the process?
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- Angie says
Probably but I haven’t made it in the Instant Pot so I don’t know how to tell you how to do that 🙂
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- Heather Crocker says
I’m making this tonight and adding diced ham
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- Angie says
sounds great!!
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- Jen says
I love this!!! Will you please provide nutrition information?
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- Angie says
Hi Jen. I added the nutrition information to the recipe card but I am not a dietitian. The nutrition box is calculated through a program and there may be errors. If you need an accurate count, use your favorite nutrition calculator.
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- Ali says
This was very good. I made it with mozzarella cheese instead of cheddar b/c that was what I had in the refrigerator. Will definitely make it again.
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