(small batch recipe)

broccoli cheddar risotto

broccoli cheddar risotto

garlic

cheddar

broccoli

arborio rice

salt + pepper

chicken stock

butter

white wine

chopped leeks

onion

Cook the onions in olive oil until softened, about 5-7 minutes.

Add white wine and stir until absorbed, just a couple of minutes.

Pour in 1/3 cup of low-sodium chicken stock, and start stirring.

Keep adding stock and stirring, for about 25-35 minutes, until the risotto has a creamy texture.

Add shredded cheddar (white or yellow works).

Stir in a tablespoon of butter and a squeeze of lemon juice.

Add roasted broccoli and serve!