I finally cracked the code to a quick Broccoli Cheese Risotto using pantry staples and one unexpected step.

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I never thought a bowl could feel this playful until I ate one I couldn’t put down. My Broccoli Cheese Risotto hides bright broccoli florets and melted Parmesan cheese in creamy pockets that surprise you with every bite.

You expect the usual, but instead there is a little snap a subtle tang and an odd kind of richness that makes you pause. I keep telling myself it’s simple and then it surprises me all over again.

If you like dishes that do clever little tricks, this will make you curious enough to taste and wonder how it pulls it off.

Ingredients

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Arborio rice: Creamy, starchy rice rich in carbs, gives risotto it’s signature silky texture.
Broccoli: High in fiber vitamin C and K, adds fresh slightly bitter green flavor.
Parmesan cheese: Nutty, salty, adds umami and protein, also gives a savory depth.
Cheddar cheese: Sharp, creamy cheddar brings tang and more protein, makes dish rich.
Butter and olive oil: Butter adds richness, oil keeps things from sticking, both boost mouthfeel.
Onion and garlic: Onion gives sweetness when cooked, garlic adds warm aromatics and depth.
Broth: Broth provides the savory liquid backbone, supplies sodium and deep flavor.
Lemon zest and red pepper flakes: Zest brightens with citrus zing, flakes give gentle heat not overpowering.

Ingredient Quantities

1 1/2 cups Arborio rice (about 300 g)

3 cups broccoli florets, roughly 10 to 12 oz (about 300 g)

1 small yellow onion, finely chopped

2 garlic cloves, minced

3 tbsp unsalted butter

1 tbsp extra virgin olive oil

1/2 cup dry white wine (optional)

4 to 5 cups low sodium chicken or vegetable broth (about 1 to 1.25 L)

1 cup freshly grated Parmesan cheese (about 100 g)

1 cup shredded sharp cheddar cheese (about 110 g)

1 tsp salt, plus more if needed

1/2 tsp freshly ground black pepper

1 tsp lemon zest (optional)

a pinch red pepper flakes (optional)

Chopped fresh parsley (optional)

How to Make this

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1. Warm the broth in a saucepan and keep it at a gentle simmer so it stays hot while you cook, you’ll need about 4 to 5 cups total. Prep the veggies: finely chop the onion, mince the garlic, and cut the broccoli into small florets, reserve a few whole florets for garnish.

2. In a large heavy pot or deep skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the onion and a pinch of salt and sweat until soft and translucent, about 4 to 5 minutes, then add the garlic and cook 30 to 60 seconds until fragrant.

3. Add 1 1/2 cups Arborio rice to the pan and stir to coat with the butter and oil. Toast the rice for about 1 to 2 minutes until the edges look a bit translucent, stirring so nothing sticks.

4. If using, pour in 1/2 cup dry white wine and stir until almost all the liquid is gone and the rice has absorbed the flavor.

5. Start adding the hot broth one ladle at a time, about 1/2 cup per addition, stirring frequently and waiting until the liquid is mostly absorbed before adding more. Keep the heat at a gentle simmer and continue for about 18 to 20 minutes total, the rice should be creamy and just tender with a slight bite. Add 1 teaspoon salt and 1/2 teaspoon black pepper during this process, but taste and adjust near the end.

6. While the risotto is cooking, blanch the broccoli in boiling salted water for 2 to 3 minutes until bright green and just tender, then drain and roughly chop (or you can steam it). Save a few florets for topping if you like.

7. When the rice is nearly done, stir the chopped broccoli into the risotto so it finishes cooking with the rice for a minute or two. Then stir in the remaining 1 tablespoon butter.

8. Remove the pot from the heat and quickly stir in 1 cup freshly grated Parmesan and 1 cup shredded sharp cheddar until melted and silky. If the risotto feels too thick, loosen it with a splash of warm broth. Taste and adjust salt and pepper.

9. Stir in 1 teaspoon lemon zest and a pinch of red pepper flakes if you want brightness and a little heat. Let the risotto sit for one minute, then serve immediately topped with the reserved broccoli florets and chopped fresh parsley. If you want extra richness, dot with a little more butter or a drizzle of olive oil.

Equipment Needed

1. Large heavy pot or deep skillet (for toasting the rice and finishing the risotto)
2. Medium saucepan (to keep 4 to 5 cups broth hot and simmering)
3. Ladle or 1/2 cup measuring cup (to add the broth one scoop at a time)
4. Wooden spoon or heatproof silicone spatula (for constant stirring)
5. Chefs knife (for onion, garlic and chopping broccoli)
6. Cutting board
7. Colander or slotted spoon (to blanch and drain the broccoli)
8. Box grater (for shredding cheddar and grating Parmesan)
9. Microplane or small zester (for the lemon zest)

FAQ

Q: Can I use a different rice like long grain or jasmine? A: Try to use Arborio or Carnaroli, they release the starch that makes risotto creamy. Long grain or jasmine will not get that same texture, you'll end up with loose, separate grains not risotto.

Q: How do I make this vegetarian or vegan? A: For vegetarian, just swap to vegetable broth. For vegan, use plant butter or olive oil, vegan cheddar or nutritional yeast and a little cashew cream for richness. Flavor and creaminess won't be exactly the same but still very good.

Q: What's the trick to keeping the risotto creamy? A: Keep the broth hot, add it a ladle at a time and stir often but not obsessively, finish off off the heat with cold butter and the cheeses (mantecatura). That step makes it silky, so don't skip it.

Q: Can I use frozen broccoli? A: Yes, but thaw and squeeze out extra water first or steam it separately then fold in near the end. Tossing frozen straight in can water the risotto down, so avoid that if you can.

Q: Can I make this ahead and reheat? A: Risotto is best right after cooking, but you can store in the fridge for up to 3 days. Reheat gently with a splash of hot broth or milk over low heat, stirring until creamy, then add a bit more cheese if needed.

Q: Why did my risotto come out too mushy or too firm? A: Mushy usually means overcooked or too much liquid added all at once. Too firm means undercooked, not enough hot broth added, or you ran out of cooking time. Use the scoop-and-taste method near the end, it should be tender with a tiny bite, not chalky and not soupy.

Broccoli And Cheese Risotto Recipe Substitutions and Variations

Arborio rice: swap for Carnaroli or Vialone Nano, same quantity (1 1/2 cups). Carnaroli gives even creamier risotto, Vialone Nano cooks a bit faster but both work great.
Broccoli florets: use asparagus tips, frozen peas, or baby spinach (about 300 g). Peas add sweetness, asparagus gives a nice bite, spinach should be stirred in at the end so it doesn’t overcook.
Parmesan cheese: replace with Grana Padano or Pecorino Romano. Use the same volume for Grana Padano, but cut Pecorino to about 3/4 cup first since it’s saltier, then taste and adjust.
Dry white wine: omit and use extra broth plus 1 tbsp lemon juice or 1 tbsp white wine vinegar for acidity, or substitute 1/2 cup dry vermouth if you have it.

Pro Tips

1) Keep the stock hot the whole time, seriously. Cold liquid makes the rice seize up and the cooking time goes weird, plus you wont get that silky texture. If you wanna save time, keep a small ladle of very hot stock on hand to loosen the risotto at the end.

2) Use a Parmesan rind in the pot while you cook, it adds a deep savory background without extra salt. Fish it out before you add the cheeses, nobody wants chewy rind in their bowl.

3) Blanch the broccoli and shock it in ice water so it stays bright green, then rough chop it small. Reserve a few whole florets for topping, they look way better than a plain sprinkle. Frozen florets work in a pinch, just thaw and pat dry so they dont water down the risotto.

4) Take the pot off the heat before stirring in the cheeses and butter, then stir briskly. That prevents the cheese from getting stringy or greasy and keeps the finish glossy. If it feels too thick, loosen with a little warm stock not cold water, and finish with lemon zest or a splash of acid to wake it up.

Broccoli And Cheese Risotto Recipe

Recipe by Francis Mead

0.0 from 0 votes

I finally cracked the code to a quick Broccoli Cheese Risotto using pantry staples and one unexpected step.

Servings

servings

Calories

659

kcal

Equipment: 1. Large heavy pot or deep skillet (for toasting the rice and finishing the risotto)
2. Medium saucepan (to keep 4 to 5 cups broth hot and simmering)
3. Ladle or 1/2 cup measuring cup (to add the broth one scoop at a time)
4. Wooden spoon or heatproof silicone spatula (for constant stirring)
5. Chefs knife (for onion, garlic and chopping broccoli)
6. Cutting board
7. Colander or slotted spoon (to blanch and drain the broccoli)
8. Box grater (for shredding cheddar and grating Parmesan)
9. Microplane or small zester (for the lemon zest)

Ingredients

1 1/2 cups Arborio rice (about 300 g)
3 cups broccoli florets, roughly 10 to 12 oz (about 300 g)
1 small yellow onion, finely chopped
2 garlic cloves, minced
3 tbsp unsalted butter
1 tbsp extra virgin olive oil
1/2 cup dry white wine (optional)
4 to 5 cups low sodium chicken or vegetable broth (about 1 to 1.25 L)
1 cup freshly grated Parmesan cheese (about 100 g)
1 cup shredded sharp cheddar cheese (about 110 g)
1 tsp salt, plus more if needed
1/2 tsp freshly ground black pepper
1 tsp lemon zest (optional)
a pinch red pepper flakes (optional)
Chopped fresh parsley (optional)

Directions

Warm the broth in a saucepan and keep it at a gentle simmer so it stays hot while you cook, you'll need about 4 to 5 cups total. Prep the veggies: finely chop the onion, mince the garlic, and cut the broccoli into small florets, reserve a few whole florets for garnish.
In a large heavy pot or deep skillet, melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Add the onion and a pinch of salt and sweat until soft and translucent, about 4 to 5 minutes, then add the garlic and cook 30 to 60 seconds until fragrant.
Add 1 1/2 cups Arborio rice to the pan and stir to coat with the butter and oil. Toast the rice for about 1 to 2 minutes until the edges look a bit translucent, stirring so nothing sticks.
If using, pour in 1/2 cup dry white wine and stir until almost all the liquid is gone and the rice has absorbed the flavor.
Start adding the hot broth one ladle at a time, about 1/2 cup per addition, stirring frequently and waiting until the liquid is mostly absorbed before adding more. Keep the heat at a gentle simmer and continue for about 18 to 20 minutes total, the rice should be creamy and just tender with a slight bite. Add 1 teaspoon salt and 1/2 teaspoon black pepper during this process, but taste and adjust near the end.
While the risotto is cooking, blanch the broccoli in boiling salted water for 2 to 3 minutes until bright green and just tender, then drain and roughly chop (or you can steam it). Save a few florets for topping if you like.
When the rice is nearly done, stir the chopped broccoli into the risotto so it finishes cooking with the rice for a minute or two. Then stir in the remaining 1 tablespoon butter.
Remove the pot from the heat and quickly stir in 1 cup freshly grated Parmesan and 1 cup shredded sharp cheddar until melted and silky. If the risotto feels too thick, loosen it with a splash of warm broth. Taste and adjust salt and pepper.
Stir in 1 teaspoon lemon zest and a pinch of red pepper flakes if you want brightness and a little heat. Let the risotto sit for one minute, then serve immediately topped with the reserved broccoli florets and chopped fresh parsley. If you want extra richness, dot with a little more butter or a drizzle of olive oil.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.