Roasted Broccoli and Cheddar Risotto
Ingredients
The roasted broccoli
-
2
cups
Broccoli Florets
-
2
tsp
Avocado Oil or Olive Oil
-
to taste
Salt
-
to taste
Freshly cracked Black Pepper
The cheddar risotto
-
1
tbsp
Olive Oil
-
⅓
cup
finely chopped Red Onion
-
1
clove
Garlic, minced
-
¾
cup
Arborio Rice
-
¼
cup
Dry White Wine
-
3
cups
low-sodium Chicken Stock, warmed
-
1
cup
Shredded Cheddar Cheese
-
1
tbsp
Unsalted Butter
-
1
wedge
Lemon
-
to taste
Salt
-
to taste
Freshly cracked Black Pepper
Instructions
- Warm the chicken stock in a saucepan over medium-low heat.
- Preheat the oven to 425°F and toss the broccoli florets with oil, salt, and pepper before roasting for 20 minutes.
- In a large nonstick pan, heat olive oil and cook the onions until softened.
- Add minced garlic and arborio rice to the pan, toasting the rice for a few minutes.
- Stir in the white wine and allow it to absorb into the rice.
- Gradually add warm chicken stock, one ladle at a time, stirring constantly until absorbed.
- Continue adding stock and stirring until the risotto reaches a creamy texture, about 25-35 minutes.
- Stir in the cheddar cheese and butter until melted and combined.
- Add the roasted broccoli and a squeeze of lemon juice, adjusting seasoning as needed.
Nutrition Facts (estimated)
Servings
2
Calories
653
Total fat
25g
Total carbohydrates
75g
Total protein
29g
Sodium
487mg
Cholesterol
28mg
You might also like