Broccoli cheddar risotto has quickly become my new favorite comfort dish.
This is essentially risotto meets mac and cheese — creamy, comforting, and packed with sharp cheddar and roasted broccoli. It’s unlike any risotto I’ve made before and tastes far better than the photos suggest.
Yes, Cheddar in Risotto
It may feel a little rebellious to use cheddar in risotto, but it works beautifully here. The cheddar gives the rice a rich, velvety finish that’s more like a creamy mac and cheese while still keeping the lush texture risotto is known for.
I made this using leftover arborio rice and a craving for that combo — who can resist cheddar and broccoli together? The method is simple: roast the broccoli while the risotto cooks, which makes this an easy weeknight recipe. If you already have cooked broccoli, it works just as well.
I roast the broccoli for those crisp, charred edges and deeper flavor roasting brings, but you can steam, use frozen broccoli, or even fold in small raw pieces that will soften in the hot risotto. Roasting is my preference because of the texture and flavor it adds.
The risotto base is made the classic way: garlic and arborio rice toasted briefly, a splash of dry white wine (like sauvignon blanc) if you have it, then gradually add warm stock until the rice is tender and creamy. If you’d rather not use wine, simply replace it with extra stock.
When the rice reaches a plump, creamy texture, stir in butter and plenty of freshly grated sharp cheddar. The cheddar melts into the risotto, creating a rich, almost velvety finish that’s different from the nutty creaminess of parmesan-based risotto. Fold in the roasted broccoli or pile it on top — both work well.
Topping: Crispy Onions
A few crispy fried onions sprinkled on top add an irresistible crunch and extra flavor. Store-bought crispy onions work perfectly here, though you can make your own if you prefer. They elevate the dish and bring a delightful contrast to the creamy risotto.
This risotto can be served as a main course or a side. Many restaurants treat risotto as an entrée, and I’m happy to eat this as the main dish — my kids love it too. If you prefer it as a side, pair it with rotisserie chicken, smoked sausage, or add beans to make it heartier.
Now excuse me while I dive into a big bowl of this comfort-food goodness.
Broccoli Cheddar Risotto
Broccoli Cheddar Risotto
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Ingredients
- 4 cups broccoli florets
- 2 tablespoons olive oil
- kosher salt and pepper
- 6 cups chicken or vegetable stock
- 4 garlic cloves, minced
- 1 ½ cups arborio rice
- ¾ cup dry white wine, like sauvignon blanc
- 4 tablespoons unsalted butter
- 8 ounces freshly grated sharp cheddar cheese
- ½ cup crispy onions, such as French’s or store-bought
Instructions
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Preheat the oven to 425°F. Toss the broccoli florets with 1 tablespoon of olive oil, season with salt and pepper, and spread on a baking sheet. Roast for 15–20 minutes until golden and slightly charred.
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Warm the stock in a saucepan over low heat so it’s hot but not boiling.
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In a separate saucepan, heat the remaining 1 tablespoon olive oil over medium-low. Add the minced garlic with a big pinch of salt and pepper. Stir in the arborio rice and cook, stirring often, for 3–5 minutes to lightly toast the rice until translucent at the edges.
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Add the white wine and cook until it’s absorbed. Then add warm stock one cup at a time, stirring continuously and waiting until each cup is absorbed before adding the next. Continue with 2–3 more cups of stock until the rice is creamy and al dente, with a little liquid remaining. This takes about 15–20 minutes.
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Stir in the butter until melted, then add the grated sharp cheddar and stir until fully melted and incorporated. Taste and season with salt and pepper as needed, depending on the saltiness of your cheese.
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Fold in the roasted broccoli or arrange it on top of the risotto. Sprinkle with crispy onions and serve immediately.
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Heaven in a spoon.