This Broccoli and Cheese Risotto made with Arborio rice is cheesy, super creamy and makes a delicious side dish to accompany any meal.
My girls used to love Broccoli and Cheese Rice a Roni, but I don’t like all of the added sodium in box mixes. That’s why I experimented years ago with this Broccoli and Cheese Risotto.
You know what? They like this version even better!
What is risotto?
Risotto is basically rice cooked in a broth. My family prefers rice over potatoes as a side dish so we make it quite often.
One of their favorites is Sun Dried Tomato Risotto, but I’m partial to Balsamic Mushroom Risotto. We all have our favorites, but one this is for certain, there are never any leftovers.
Making risotto takes a little patience and time; as the rice has to cook slowly in the broth, but the flavor combinations are endless.
How do you make Broccoli and Cheese Risotto?
For this recipe you’ll need Arborio rice, butter, chicken broth, broccoli florets and cheese. I prefer using defrosted frozen broccoli florets.
It saves some time, but if using fresh, you’ll need to steam the florets before adding them to the recipe.
This time I used sliced deli American cheese, but I’ve used shredded Cheddar, Swiss, Havarti or even Muenster. Basically, just add your favorite or what you happen to have on hand.
If you follow a special diet, you can also use vegetable broth instead of the chicken. Start by melting some butter in a large skillet over medium heat; then add the rice.
Add 1 cup of the broth to the pan at a time, allowing the liquid to evaporate after each addition.
While the rice is cooking, you can defrost and chop the broccoli into bite sized pieces.
When the liquid from the 4th cup of broth has almost evaporated, add the chopped broccoli and cheese.
Stir until the cheese has melted and the liquid has almost completely absorbed; then add the remaining butter, remove the risotto from the heat and stir until melted and rice is creamy.
Serving Suggestions
We love to eat this Broccoli and Cheese Risotto with comfort food like meatloaf, roasted chicken or even a juicy grilled steak. Serve with an extra side of fresh broccoli or a salad. This recipe is also gluten free. Enjoy!
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Broccoli and Cheese Risotto
Ingredients
- cup Arborio rice
- 2 tablespoons butter, divided
- 4 cups chicken broth (or vegetable)
- 4 ounces American cheese (or Cheddar, Havarti, Muenster, etc)
Instructions
- Start by melting 1 tablespoon of butter in a large skillet over medium heat; then add the rice. Add 1 cup of the broth to the pan at a time, allowing the liquid to evaporate after each addition.
- While the rice is cooking, you can defrost and chop the broccoli into bite sized pieces.
- When the liquid from the 4th cup of broth has almost evaporated, add the chopped broccoli and cheese.
- Stir until the cheese has melted and the liquid has almost completely absorbed; then add the remaining butter, remove the risotto from the heat and stir until melted and rice is creamy.
Notes
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