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Roasted Broccoli and Cheddar Risotto

Creamy Roasted Broccoli and Cheddar Risotto for Cozy Nights

This Creamy Roasted Broccoli and Cheddar Risotto combines charred broccoli and sharp cheddar, making it a must-try cozy dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Risotto
  • 2 cups fresh broccoli florets Substitution: Cauliflower or asparagus can work as alternatives.
  • 1 tablespoon avocado oil or olive oil Substitution: Any neutral oil can replace it, such as canola oil.
  • to taste salt
  • to taste black pepper Use freshly cracked pepper for a more robust flavor.
  • 1 tablespoon olive oil Used to sauté onions.
  • 1 cup finely chopped onion Substitution: Shallots or any type of onion can be used.
  • 2 cloves minced garlic
  • 1 cup Arborio rice Substitute with Carnaroli or Vialone Nano rice if unavailable.
  • 1/2 cup dry white wine Use a basic cooking wine for best results.
  • 3 cups low-sodium chicken or vegetable stock
  • 1 cup shredded cheddar cheese Substitution: Gruyère or fontina cheese could also be used.
  • 1 tablespoon unsalted butter
  • 1 wedge lemon Fresh lemon juice is recommended for optimal flavor.

Equipment

  • medium saucepan
  • large, heavy-bottomed pot
  • baking sheet
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. Warm the Stock: Begin by heating your low-sodium chicken or vegetable stock in a medium saucepan over medium-low heat. You'll want it to be warm but not boiling.
  2. Roast the Broccoli: Preheat your oven to 425°F (220°C). Toss the fresh broccoli florets with avocado oil, salt, and pepper. Roast for about 20 minutes.
  3. Sauté the Onions: In a large pot, heat olive oil over medium heat. Add chopped onion and sauté for 5-7 minutes until softened and golden.
  4. Incorporate Garlic and Rice: Add minced garlic and cook for 1 minute, then stir in Arborio rice, toasting for 2-3 minutes.
  5. Deglaze with Wine: Pour in white wine, stirring until fully absorbed, about 2-3 minutes.
  6. Cook the Risotto: Add warm stock, one scoop at a time, stirring constantly for 25-35 minutes until creamy and al dente.
  7. Finalize the Risotto: Stir in cheddar cheese and butter until melted. Adjust consistency with more stock if needed.
  8. Mix in the Roasted Broccoli: Fold in roasted broccoli and a squeeze of lemon juice. Serve immediately, garnished with additional cheese if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 55gProtein: 12gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 300mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 80mgCalcium: 300mgIron: 2mg

Notes

Use freshly grated cheddar for the best melting experience. Consistent stirring helps release starches for creaminess.

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