Broccoli and Cheddar Oven Risotto

Broccoli and Cheddar Oven Risotto
Broccoli and Cheddar Oven Risotto

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

35

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups chicken broth

  • 1

    bunch broccoli, chopped into small florets

  • 1

    tbsp evoo

  • 3

    tbsp butter

  • 1/2

    small onion, chopped

  • 1 3/4

    cups arborio rice

  • 1/4

    cup dry white wine

  • kosher salt and ground pepper

  • 1

    cup grated sharp cheddar cheese

Directions

Position racks in the upper and lower thirds of the oven and preheat to 425. Bring the chicken broth to a simmer in a sauce pan. Toss broccoli with the oil, and spread onto a baking sheet. Melt 2 tbsp butter in a dutch oven and cook onion until slightly softened (2 min). Add rice and stir to coat. Pour in the wine and cook until evaporated (about 1 minute). Add the hot broth, salt and pepper to taste; bring to a boil. Cover and set on the bottom oven rack. Place broccoli on the top oven rack. Bake, stirring both midway through cooking, until most of the liquid has been absorbed (20-25 minutes, 22 usually works for me). Remove rice and broccoli from the oven. Add 3/4 cup hot water, the remaining tbsp of butter and cheese to the rice and stir until creamy (add more hot water if mixture is still sticky). Stir in the broccoli.

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