Broccoli and Cheddar Oven Risotto
 
Prep time
Active time
Total time
 
Author:
Difficulty: Easy
Est. Cost: $12
Serves: 4 servings
Ingredients
  • 4 cups chicken STOCK
  • 2 bunches broccoli, cut into small florets
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • ½ small onion, finely chopped
  • 1¾ cups arborio rice
  • ¼ cup dry white wine (chardonnay)
  • Kosher salt and freshly ground pepper
  • 1 cup grated sharp cheddar cheese (about 4 ounces)
Instructions
  1. Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Bring the chicken broth to a low simmer in a saucepan. Toss the broccoli with the olive oil on a rimmed baking sheet.
  2. Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, ¾ teaspoon salt, and pepper to taste; bring to a boil. Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes (start checking at 20 minutes).
  3. Remove the rice and broccoli from the oven. Add ¾ cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary).Stir in the broccoli.
Nutrition Information
Calories: 432 Fat: 23 g Saturated fat: 12 g Carbohydrates: 37 g Sodium: 686 mg Fiber: 3 g Protein: 17 g Cholesterol: 77 mg
Recipe by The Amiable Cooks at https://theamiablecooks.com/broccoli-and-cheddar-oven-risotto/