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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 is a cozy comfort meal perfect for evenings filled with laughter and shared meals.
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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.
  • 2 tablespoons Avocado Oil or Olive Oil Substitution: Any neutral oil can replace it, such as canola oil.
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper Use freshly cracked pepper for a more robust flavor.
  • 2 tablespoons Olive Oil Used to sauté onions.
  • 1 small 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.
  • 4 cups Low-Sodium Chicken or Vegetable Stock
  • 1 cup Shredded Cheddar Cheese Substitution: Gruyère or fontina cheese could also be used.
  • 2 tablespoons Unsalted Butter
  • 1 wedge Lemon Fresh lemon juice is recommended for optimal flavor.

Equipment

  • saucepan
  • baking sheet
  • Deep Skillet

Method
 

Step-by-Step Instructions for Creamy Roasted Broccoli and Cheddar Risotto
  1. Begin by placing a saucepan over medium-low heat and adding the low-sodium chicken or vegetable stock. Allow it to warm gently for about 10 minutes.
  2. Preheat your oven to 425°F (220°C). Toss the fresh broccoli florets with oil, salt, and pepper. Roast in the oven for about 20 minutes until tender and charred.
  3. In a deep skillet, heat olive oil over medium heat. Add finely chopped onion and sauté for 5-7 minutes until softened and golden.
  4. Stir in minced garlic and cook for 1 minute. Add arborio rice, toasting it in the pan for 2-3 minutes until translucent.
  5. Pour in dry white wine, scraping up bits from the bottom. Let simmer for 1-2 minutes until absorbed.
  6. Add warm stock to the rice one ladle at a time, stirring continuously, allowing each to absorb. This will take about 25-35 minutes.
  7. Once creamy, stir in shredded cheddar cheese and unsalted butter until melted. Adjust with more warm stock if needed.
  8. Fold in roasted broccoli and a squeeze of lemon juice. Serve hot, garnished with extra cheese or lemon wedges.

Nutrition

Serving: 1cupCalories: 450kcalCarbohydrates: 60gProtein: 12gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 3gVitamin A: 800IUVitamin C: 80mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. For freezing, portion into freezer-safe containers for up to 2 months.

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