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Broccoli and Cheddar Oven Risotto


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  • 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


Cooking time 35mins


Step 1

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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