I stole this recipe for Broccoli and Cheese Risotto from bigbearswife.com. This delicious side dish compliments any holiday meal. Broccoli is steamed in the microwave, chopped and set aside. Then butter is melted in a pot and Arborio rice is toasted in the butter for a few minutes. Next 1 cup of chicken broth is added to the rice and cooked until the liquid is evaporated. This is repeated with a second cup of broth. Then broccoli and shredded cheese is added to the pot. Everything is stirred together and ready to eat once the cheese is melted. Even someone who doesn’t like broccoli will like this recipe.

The ingredients for this recipe are: 3 tbsp butter, 1 cup Arborio rice, 3 cups chicken broth, 2 to 3 cups broccoli and 2 cups shredded cheddar cheese

In a large pot, melt butter over medium heat. Then add in the Arborio rice and stir.

Let it toast in the melted butter for 3 minutes, stirring occasionally.

After 3 minutes, stir in 1 cup of the chicken broth. Let it simmer until almost all of the liquid is gone.

Repeat with remaining broth, one cup at a time. Right before all of the liquid is gone, add in cooked broccoli and cheese.

Stir until all the cheese is melted.

Serve and enjoy!

If you liked this recipe for Broccoli and Cheese Risotto then you can also try Broccoli & Rice Casserole, Slow Cooker Velveeta Broccoli Rice Casserole or Broccoli Risotto.

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Broccoli and Cheese Risotto

This delicious side dish compliments any holiday meal. Broccoli is steamed in the microwave, chopped and set aside. Then butter is melted in a pot and Arborio rice is toasted in the butter for a few minutes. Next 1 cup of chicken broth is added to the rice and cooked until the liquid is evaporated. This is repeated with a second cup of broth. Then broccoli and shredded cheese is added to the pot. Everything is stirred together and ready to eat once the cheese is melted.

Course Side Dish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4 people

Ingredients

• 3 tbsp butter
• 1 cup Arborio rice
• 3 cups chicken broth
• 2 to 3 cups broccoli
• 2 cups shredded cheddar cheese

Instructions

Broccoli

1. Cook the broccoli either in the microwave or on the stove top. For the microwave, place the broccoli into a medium sized bowl and toss with about 3 to 4 tbsp water.
2. Place in the microwave and cook for 4 minutes until tender. Drain water and set aside.
3. Drain and chop the broccoli. Set aside.
4. Pour the chicken broth into a small sauce pan and place it onto the stove top over low heat to warm a bit.

Risotto

1. In a large pot, melt butter over medium heat.
2. Add in the Arborio rice and stir. Let it toast in the melted butter for 3 minutes, stirring occasionally.
3. After 3 minutes, stir in 1 cup of the chicken broth. Let it simmer until almost all of the liquid is gone.
4. Add the second cup of the chicken broth and stir. Repeat with the third cup of broth. Right before all of the liquid is gone, add in the broccoli and stir. Remove from the heat and add in the cheese. Stir the rice and cheese until all of the cheese is melted.