A small batch cheddar risotto recipe with roasted broccoli. This recipe makes two servings as a main dish, or 3-4 servings as a side dish.
It’s no secret that I’m a huge fan of risotto. I have a few different recipes for it on my blog, and could easily eat any of them multiple times a week. For this particular risotto recipe, I took the timeless combination of broccoli and cheese, and transformed it into a cozy, creamy risotto recipe that is perfect for any night of the week.
Don’t let the idea of making risotto intimidate you. This recipe post is packed with step-by-step photos, tips, tricks, and as much help as I can possibly provide to make sure your risotto is successful and delicious! The risotto itself is a pretty basic recipe, but I use red onions for a touch of sweetness, and of course plenty of cheddar cheese. The broccoli roasts in the oven while you make the risotto so it develops a slightly charred (and incredibly delicious) texture, and that incredible roasted broccoli flavor that blends so well with cheddar cheese. This broccoli cheese risotto recipe takes about 45 minutes to make, and makes two entree servings if you’d like it as a main dish, or 3-4 small side servings.
Ingredients
For the Roasted Broccoli:
- 2 cups Broccoli Florets
- 2 tsp. Avocado Oil or Olive Oil
- Salt + freshly cracked Black Pepper
For the Cheddar Risotto:
- 1 tbsp. Olive Oil
- 1/3 cup finely chopped Red Onion
- 1 clove Garlic, minced
- 3/4 cup Arborio Rice
- 1/4 cup Dry White Wine (such as Pinot Grigio)
- 3 cups low-sodium Chicken Stock, warmed
- 1 cup Shredded Cheddar Cheese (white or yellow)
- 1 tbsp. Unsalted Butter
- 1 Lemon Wedge, or lemon juice to taste
- Salt + freshly cracked Black Pepper, to taste
Ingredient Notes and FAQs
Broccoli Florets
I recommend using fresh broccoli for this recipe. Two cups of broccoli florets is generally one small head of broccoli.
Red Onion
Red onion lends a light sweetness to this risotto recipe, which I think is a fun flavor dynamic. If you’re skeptical or not a fan of red onion, you can absolutely use white onion, yellow onion, or shallots instead of red onion.
Arborio Rice
Arborio rice is a medium-grain rice that releases starches as it is slowly stirred over low heat, and eventually develops into a creamy, delicious rice dish. I find that it is the easiest and most affordable risotto rice option, and use it for all of my risotto recipes. The only acceptable substitutes would be Carnaroli rice (which is going to be a bit pricier than Arborio), or Vialone Nano rice.
Dry White Wine
I keep a bottle of cheap Pinot Grigio in the refrigerator at all times for cooking. I recommend buying the cheapest bottle you can find, or buying one of those little box versions. Stick with Pinot Grigio for cooking, as it typically has an easy-going flavor that is super versatile for a number of recipes. I avoid cooking with Chardonnay or Sauvignon Blanc on a regular basis, as they both can lend to flavors that could potentially interfere with your finished dishes.
Chicken Stock
Vegetable broth, vegetable stock, chicken broth, or chicken stock are all options for this risotto recipe. I also love to use the Better than Bouillon as a base for some risottos (like the Roasted Vegetable or Roasted Chicken base). It adds way more flavor to the risotto, but it’s always delicious!
Cheddar Cheese
I’m a big believer in shredding my own cheese from a block of cheese when I’m planning to melt it into a recipe. Pre-packaged shredded cheese contains an anti-caking ingredient that can prevent it from smoothly melting into this risotto. It will totally work if that’s all you have, but if you have the opportunity to buy a block of cheese and shred it yourself, I do recommend that route. Sharp cheddar cheese is the best option for this risotto, because the cheesy flavor really comes through. You are welcomed to use mild or medium, but it may not be as flavorful. Either yellow or white cheddar will work, but yellow will give it that signature golden color.
Lemon Wedge
(Not pictured in the ingredient photo!) I forgot to add a lemon wedge to that photo – sorry! But squeezing lemon into this broccoli cheese risotto isn’t going to make it taste like lemon, but rather add a little bit of acid that will balance out the rich flavors in the risotto. I usually add a couple of teaspoons of fresh lemon juice, but I recommend you start with adding one and adjusting to fit your taste. It really brightens up the entire recipe, and makes it taste even better!
Recipe Tips
- Keep the chicken stock warm while making risotto. I pour it into a small sauce pan, and let it sit over low heat. This helps it mix into the risotto easily, and won’t change the temperature of the rice every time you add some. If you add cold stock to the risotto, it lowers the temperature and interferes with the rice developing its creamy texture as you stir it.
- Stir the risotto constantly. Yes, it seems tedious, but the only way to develop that signature creamy texture is to agitate the rice and force it to release its starch. Pour a glass of wine and settle in for about 25 minutes, and you’ll be greatly rewarded. 🙂
- Add the stock slowly. I do about 1/3 cup at a time, waiting until the last addition is nearly absorbed before adding more. It’s just part of the texture development.
Directions
How to Make this Broccoli Cheddar Ristto
- Warm the Stock. Pour the chicken (or vegetable) stock into a small saucepan, and set it over medium-low heat on a burner near the one you’ll be using to cook the risotto. (This makes it easier to transfer ladles of stock into the risotto!) Keep the stock warm, stirring occasionally, until we’re ready to stir it into the rice in a couple of steps.
- Prep the Broccoli for Roasting. Preheat the oven to 425 F. Toss the broccoli florets with avocado oil, a healthy pinch of salt, and freshly cracked black pepper. Spread the broccoli out onto a rimmed baking sheet lined with parchment paper, and aside until your oven is ready. (I usually start cooking the onions while the oven is preheating!) Once the oven is hot, pop the pan of broccoli into it and roast for 20 minutes, tossing the broccoli halfway through the roasting process so it cooks evenly.
- Cook the Onions. Heat the olive oil in a large nonstick pan over medium heat. Once the olive oil is hot, add the onions with a pinch of salt and stir to coat the onions in the oil. Cook, stirring occasionally, for 5-7 minutes until the onions are softened and some are lightly browned.
- Add Garlic and Arborio Rice. Stir the garlic into the onions and cook for about 30 seconds until fragrant. Add the arborio rice to the pan, and stir to coat the rice in the onions and garlic. Cook the rice (toasting it) for 2-3 minutes until a small white dot remains in the center of most of the grains.
- Stir White Wine into the Rice, and start Cooking the Risotto. Stir the white wine into the toasted rice (it will be dramatic and steam a lot). Once the wine is absorbed into the rice, add a ladle (about 1/3 cup) of the warm chicken stock to the rice, stirring slowly and constantly, until the stock is mostly absorbed. Add another ladle of stock and repeat.
- Continue Cooking the Risotto. This process will take about 25-35 minutes total, and is totally worth it. Keep adding one ladle of stock at a time to the risotto, being diligent and stirring constantly as the rice cooks in the stock. The constant stirring slowly releases the starches of the rice, which eventually creates the signature creamy texture of risotto. Just be patient, pour a glass of wine if you’d like, and slowly stir until that creaminess is achieved.
- Stir in Cheddar Cheese and Butter. Once all of the stock has been stirred into the rice and the rice has a beautiful creamy texture, take a small bite of the risotto to make sure the texture is how you like it. If you want it to be a little softer, just continue stirring it for another five minutes or so until it tastes and feels right (if you need more liquid, switch to warm water instead of stock, stirring about 1/4 cup in at a time until the risotto is the texture you like). Once the risotto is totally ready, stir in the cheddar cheese until fully combined.
- Add Broccoli and Lemon Juice. Stir in the roasted broccoli and a squeeze of fresh lemon juice. Taste the risotto and season with a pinch of salt and pepper if it seems like it needs it.
Step-By-Step Recipe Guide
See below for step-by-step photos and directions. These directions are a little more specific, and walk you through the entire process of making this Roasted Broccoli and Cheddar Risotto recipe
Warm the Stock. Pour the chicken (or vegetable) stock into a small saucepan, and set it over medium-low heat on a burner near the one you’ll be using to cook the risotto. (This makes it easier to transfer ladles of stock into the risotto!) Keep the stock warm, stirring occasionally, until we’re ready to stir it into the rice in a couple of steps.
Prep the Broccoli for Roasting. Preheat the oven to 425 F. Toss the broccoli florets with avocado oil, a healthy pinch of salt, and freshly cracked black pepper. Spread the broccoli out onto a rimmed baking sheet lined with parchment paper, and aside until your oven is ready. (I usually start cooking the onions while the oven is preheating!) Once the oven is hot, pop the pan of broccoli into it and roast for 20 minutes, tossing the broccoli halfway through the roasting process so it cooks evenly.
Cook the Onions. Heat the olive oil in a large nonstick pan over medium heat. Once the olive oil is hot, add the onions with a pinch of salt and stir to coat the onions in the oil. Cook, stirring occasionally, for 5-7 minutes until the onions are softened and some are lightly browned.
Add Garlic and Arborio Rice. Stir the garlic into the onions and cook for about 30 seconds until fragrant. Add the arborio rice to the pan, and stir to coat the rice in the onions and garlic. Cook the rice (toasting it) for 2-3 minutes until a small white dot remains in the center of most of the grains.
Stir White Wine into the Rice, and start Cooking the Risotto. Stir the white wine into the toasted rice (it will be dramatic and steam a lot).
Start adding Warm Chicken Stock. Once the wine is absorbed into the rice, add a ladle (about 1/3 cup) of the warm chicken stock to the rice, stirring slowly and constantly, until the stock is mostly absorbed. Add another ladle of stock and repeat.
Continue Cooking the Risotto. This process will take about 25-35 minutes total, and is totally worth it. Keep adding one ladle of stock at a time to the risotto, being diligent and stirring constantly as the rice cooks in the stock. The constant stirring slowly releases the starches of the rice, which eventually creates the signature creamy texture of risotto. Just be patient, pour a glass of wine if you’d like, and slowly stir until that creaminess is achieved.
Note! The broccoli will most likely finish roasting while you’re still making the risotto. Just set it aside until you’re ready to stir it into the risotto!
Stir in Cheddar Cheese and Butter. Once all of the stock has been stirred into the rice and the rice has a beautiful creamy texture, take a small bite of the risotto to make sure the texture is how you like it. If you want it to be a little softer, just continue stirring it for another five minutes or so until it tastes and feels right (if you need more liquid, switch to warm water instead of stock, stirring about 1/4 cup in at a time until the risotto is the texture you like). Once the risotto is totally ready, stir in the cheddar cheese until fully combined.
Add Broccoli and Lemon Juice. Stir in the roasted broccoli and a squeeze of fresh lemon juice. Taste the risotto and season with a pinch of salt and pepper if it seems like it needs it.
If you’d rather serve the roasted broccoli on top of the risotto, that works too! Just divide the cheesy risotto between two bowls, then divide the roasted broccoli over the top.
How to Store and Reheat Leftover Broccoli Cheddar Risotto
This cheesy risotto will keep for up to three days in an airtight container in the refrigerator. To reheat it, transfer it to a small non-stick saucepan and cook over low heat, stirring occasionally, until warm. You may have to add a splash or two of broth (or water) to bring back that creamy texture, too.
More Small Batch Risotto Recipes
- Creamy Lemon and Pea Risotto with Salmon
- Caramelized Onion, Bacon, and Parmesan Risotto
- Bacon, Cheddar, and Chicken Risotto for Two
- Creamy Parmesan Risotto for Two
- Lemon Asparagus Risotto with Prosciutto
If you ever need to increase the amount you want to make in the recipe card, there is a little slider bar near the “servings” portion on the recipe card if you’re on desktop, or if you’re on your phone, touch the number of servings on the recipe card (it will be a number, and colored dark red). You can adjust the slider bar that way instead of doing the calculations on your own! 🙂
If you make this creamy cheddar and broccoli risotto and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Roasted Broccoli and Cheddar Risotto for Two
Ingredients
For the Roasted Broccoli:
- 2 cups fresh Broccoli Florets
- 2 tsp. Avocado Oil or Olive Oil
- Salt + freshly cracked Black Pepper
For the Cheddar Risotto:
- 1 tbsp. Olive Oil
- 1/3 cup finely chopped Onion any color
- 1 clove Garlic minced
- 3/4 cup Arborio Rice
- 1/4 cup Dry White Wine
- 3 cups low-sodium Chicken Stock warmed
- 1 cup Shredded Cheddar Cheese white or yellow
- 1 tbsp. Unsalted Butter
- 1 Lemon Wedge
- Salt + freshly cracked Black Pepper to taste
Instructions
- Warm the Stock. Pour the chicken stock into a small saucepan, and set it over medium-low heat on a burner near the one you’ll be using to cook the risotto. (This makes it easier to transfer ladles of stock into the risotto!) Keep the stock warm, stirring occasionally, until we’re ready to stir it into the rice in a couple of steps.
- Prep the Broccoli for Roasting. Preheat the oven to 425 F. Toss the broccoli florets with avocado oil, a healthy pinch of salt, and freshly cracked black pepper. Spread the broccoli out onto a rimmed baking sheet lined with parchment paper, and set aside until your oven is ready. (I usually start the next step while the oven is preheating!) Once the oven is hot, roast the broccoli for 20 minutes, tossing the broccoli halfway through the roasting process so it cooks evenly.
- Cook the Onions. Heat the olive oil in a large nonstick pan over medium heat. Once the olive oil is hot, add the onions with a pinch of salt and stir to coat the onions in the oil. Cook, stirring occasionally, for 5-7 minutes until the onions are softened and some are lightly browned.
- Add Garlic and Arborio Rice. Stir the garlic into the onions and cook for about 30 seconds until fragrant. Add the arborio rice to the pan, and stir to coat the rice in the onions and garlic. Cook the rice (toasting it) for 2-3 minutes until a small white dot remains in the center of most of the grains.
- Stir White Wine into the Rice, and start Cooking the Risotto. Stir the white wine into the toasted rice (it will be dramatic and steam a lot). Once the wine is absorbed into the rice, add a ladle (about 1/3 cup) of the warm chicken stock to the rice, stirring slowly and constantly, until the stock is mostly absorbed. Repeat with another ladle of stock.
- Continue Cooking the Risotto. Keep adding one ladle of stock at a time to the risotto, being diligent and stirring constantly as the rice cooks in the stock. (This process will take about 25-35 minutes total, and is totally worth it.) The constant stirring slowly releases the starches of the rice, which eventually creates the signature creamy texture of risotto. Just be patient, pour a glass of wine if you’d like, and slowly stir until that creaminess is achieved.
- Stir in Cheddar Cheese and Butter. Once all of the stock has been stirred into the rice and the risotto has a beautiful creamy texture, take a small bite of the risotto to make sure the texture is how you like it. If you want it to be a little softer, just continue stirring it for another five minutes or so until it tastes and feels right (if you need more liquid, switch to warm water instead of stock, stirring about 1/4 cup in at a time until the risotto is the texture you like). Once the risotto is totally ready, stir in the cheddar cheese until fully combined.
- Add Broccoli and Lemon Juice. Stir in the roasted broccoli, butter, and a squeeze of fresh lemon juice. Taste the risotto and season with a pinch of salt and pepper if it seems like it needs it.
Notes
Nutrition
Tried this recipe?
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Comments & Reviews
Amazing! The roasted broccoli was the star, and the creamy cheddar cheesy risotto was a very close second!
Awesome!! I’m so glad you liked it!! 😍
Your blog is a breath of fresh air.
Thank you so much, Jackson!
I was a little skeptical about cheddar risotto, but soon to realize, THIS IS SO GOOD! Will keep in the meal planning rotation. Also, I cut up some chicken breast and baked it with the broccoli, to kind of round this out as a “meal” however the risotto & broccoli on their own *chef kiss* I agree with other comment about the roasted broccoli being the star; it is a good add to this recipe.
I’m SO glad you liked it, Kelly! Baking chicken breast with the broccoli sounds absolutely perfect – totally a great way to make this a full meal!