Broccoli-Cheddar Oven Risotto


  • 4 cups low-sodium chicken broth
  • 1 bunch broccoli, cut into small florets
  • 1 tablespoon extra-virgin olive oil
  • 3 tablespoons unsalted butter
  • 1/2 small onion, finely chopped
  • 1 3/4 cups arborio rice
  • 1/4 cup dry white wine
  • Kosher salt and freshly ground pepper
  • 1 cup grated sharp cheddar cheese


  1. Position racks in the upper and lower thirds of the oven and preheat to 425.
  2. Bring the chicken broth to a low simmer in a saucepan.
  3. Toss the broccoli with the olive oil on a rimmed baking sheet.
  4. Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat.
  5. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes.
  6. Add the rice and stir to coat.
  7. Pour in the wine and cook until evaporated, about 1 minute.
  8. Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil.
  9. Cover and set on the bottom oven rack. Place the broccoli on the upper rack.
  10. 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.
  11. Remove the rice and broccoli from the oven.
  12. Add 3/4 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).
  13. Stir in the broccoli.



One thought on “Broccoli-Cheddar Oven Risotto

  1. Use the leftovers to make arancini. The easiest way to do it is form the cooled risotto into patties or balls. Then, make an egg wash with milk and egg and bread them in seasoned breadcrumbs. Heat oil in a skillet (cast iron is great for this) and fry them on each side until golden brown and delicious. Make sure your broccoli is in small enough pieces or the balls/patties have a greater chance of falling apart. Season with some kosher salt when they come out of the oil.


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