This broccoli and cheese risotto is super creamy and is such a great comfort food. Many people are scared to cook risotto because they think it is hard to make but this is a really easy recipe and the risotto turns out wonderful each time. It takes a bit of time to make but it is so worth it. Give my recipe a try and you will be glad you did!
4 c. chicken broth
2 c. Arborio rice
2 c. shredded cheddar cheese
2-3 c. broccoli florets (or 2 medium heads of broccoli)
3 T. butter
1 T. dehydrated chopped onions
1 tsp. salt
1/2 tsp. pepper
In a small pot, bring 6 cups of water to a boil. Once the water boils, add in the broccoli and allow it to boil until the broccoli softens, which should take just 3-4 minutes. Strain the broccoli from the water. Set aside.
In a medium sized pot, pour in the chicken broth. Heat the broth up on medium until it is nice and hot. Slowly pour in the Arborio rice and stir gently. Allow the rice to cook over a low heat until the liquid is mostly absorbed. Stir in the broccoli, butter, onion, salt and pepper. Remove from heat and add in the cheese. Stir well and once the cheese is completely melted, serve.
This broccoli and cheese risotto goes perfect with homemade bread, a porterhouse steak or serve it along with pork loin.
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