Brad's broccoli cheddar risotto. If broccoli-cheddar soup ran off to Italy to gain a bit of the country's culture, I think it would return as this risotto. This simple recipe takes the well-loved brassica and cheese combo and transforms it into a creamy risotto that remains firmly in the family-friendly zone. This is a simple broccoli cheddar risotto recipe: a comforting vegetarian dinner that's easily cooked in a single pan.

Brad's broccoli cheddar risotto A risotto recipe that doesn't require constant stirring? Note: Arborio rice is an Italian short-grained rice valued for its high starch content and the subsequent creaminess it brings to risotto. Recipe courtesy of Food Network Kitchen. You can have Brad's broccoli cheddar risotto using 7 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Brad's broccoli cheddar risotto

  1. Prepare 2 cups of arobio rice.
  2. It’s 1 cup of white wine.
  3. It’s 3 cups of chicken broth.
  4. You need 2 tbs of butter.
  5. Prepare 1 1/2 cups of broccoli florets.
  6. You need 8 Oz of American cheese.
  7. It’s 1/2 tsp of black pepper.

My take on Nigella Lawson's Cheddar Cheese Risotto from her book, "Nigella Express". Learn how to make an easy, no stir risotto as a side dish or main dish. I served this dish with broccoli cheddar risotto. I used wild Ling cod for this recipe, but any cod will work fine for this.

Brad's broccoli cheddar risotto step by step

  1. Melt butter I a frying pan. Sauté rice until it just starts to brown..
  2. Mix chicken broth with wine. Add 1 cup at a time. Stirring until liquid is absorbed. When second cup is added, add broccoli..
  3. Cube the American cheese into 1 inch or smaller cubes. Add to rive when last cup of liquid is added..
  4. When rice is done it should be tender and creamy. Add black pepper. Serve immediately. Enjoy..

I served this dish with broccoli cheddar risotto. Chicken and broccoli is stirred into a creamy, dreamy cheddar risotto to make one incredible meal! While it cooks, start on the risotto. Heat a dash of olive oil in a large skillet with deep sides over medium high heat. Heat the chicken stock in a small pot on low heat just to warm it up on the burner.