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Quick, easy, impressive: Broccoli & Cheddar Risotto

Broccoli & Cheddar Risotto

Risotto is one of my favourite things to make. Not only is it delicious and relatively foolproof, but it’s also improbably impressive. Announce to a group of friends that you’re making risotto for dinner and someone is bound to gaze at you in wide-eyed incredulity, regarding this as some kind of domestic tour de force.

These are the people who wouldn’t attempt to make risotto at home. They think of this rib-sticking dish as belonging high on the culinary pedestal, and something only somebody’s Italian mother or a trained chef should attempt. I know this because I used to be one of those people. I was convinced that risotto was fiddly and laborious, and if I stopped stirring for just one second the whole thing would end up ruined. Where I got this idea I’m not sure, but if you’re still thinking along those lines, I’m here to set you straight. Risotto is a piece of cake.

Besides the fact that its simple and even quick to make, but there’s another reason this Italian staple should be on every home cook’s roster: its versatility. Once you’ve got the basic technique down, you’re limited only by your imagination. Don’t feel like you have to stick to the tried-and-true classics, because almost everything tastes fantastic in risotto. I routinely use it as a vehicle for leftover bits of this and that from the fridge, as well as for experimenting with flavour combinations.

Case in point, this broccoli and cheddar version, which I made the other day for a quick and comforting lunch. The cheddar seems a little far-fetched at first, I’ll admit, but if you think about it, it makes perfect sense. Consider the classic down-home pairing of broccoli, cheese and pasta, and think of this as its sophisticated cousin. It’s not by any means a healthy risotto (and yes, they do exist), as the handfuls of cheese and finishing touch of cream make it quite rich. Rich, but oh so delicious.

Besides, don’t you want to see the looks on your co-workers’ faces when you bring the leftovers to work for lunch?

Broccoli & Cheddar Risotto

  • Broccoli & Cheddar Risotto
  • serves 4
  • 1 small head broccoli, cut into bite-sized florets
    1 litre vegetable stock
    1 Tbs. butter
    1 Tbs. olive oil
    1/2 a large white onion, finely chopped
    1 clove garlic, minced
    1/4 tsp. chili flakes
    250g arborio rice (or other risotto rice)
    75g strong white cheddar, grated
    15g parmesan, grated
    salt and pepper
    2 Tbs. cream (optional)
  • 1. Put a saucepan of water on to boil, and put the broccoli florets in a vegetable steamer on top. Steam the florets for 3-4 minutes until tender-crisp. At this point, remove half of them and rinse under cold water to stop the cooking process. Set aside.

    2. Continue cooking the remaining broccoli for another 5-7 minutes, until very soft. Remove to a shallow bowl and mash to a rough pulp with a fork or potato masher. Set aside.

    3. Heat the stock in a small saucepan to almost boiling, then turn the heat down to very low. Heat the butter and olive oil in a large, heavy-bottomed saucepan over medium heat. When the butter foams, add the onion, garlic and chili flakes and cook until soft and translucent, about 5 minutes.

    4. Add the rice and cook for another minute, ensuring it gets evenly coated in the butter/oil. Then add the mashed broccoli and heat through briefly. Begin to add the stock, one ladleful at a time, allowing the rice to absorb each before you add the next. You should stir often but it doesn’t need to be continuous- just make sure nothing sticks on the bottom, and that you add the next ladle of stock before the risotto gets too dry. If you run out of stock, use hot water from the kettle.

    5. After 15 minutes of adding stock and stirring, add the steamed broccoli florets and continue. After 18 minutes (from the beginning, not since adding the broccoli), taste the risotto. It should be tender but with some bite/chew to it. If it isn’t ready, continue as you were for another 2-5 minutes.

    6. When the rice is cooked to your liking, turn off the heat and stir in the cheeses. Salt and pepper to taste, and stir in the cream if using. Serve immediately.

7 comments

  1. Dana says:

    Yum! I love risotto and make it all the time. I even make it for company by cooking it until it’s about halfway done, then taking it off the heat. Just before serving, I add the rest of the broth slowly and the stars of the risotto. I love this combo and have never tried it with risotto, it sounds great!

  2. Maggie says:

    I adore this recipe. I imagine freezing little pots of this risotto for a snowy, cold, dismal winter day. Thanks so much for trying out the combo and sharing!

  3. sarah says:

    Yum. Risotto–so impressive, yet actually quite easy. I get Ant to do the stirring for me so I can prep the rest of the meal at the same time. Last week I made chard risotto in another bid to use up all the chard we have been getting recently in our veg box. Delicious! It’s the slight bite of the rice that I love the most.

  4. Ele says:

    Dana- That’s a great trick! I will have to keep that in mind for company.

    Maggie- Oh, it’s perfect for that kind of weather! It almost makes you love winter, to be able to eat like this :)

    Sarah- Absolutely, that small amount of bite is so important! Overcooked risotto is never good. The one I had a Fifteen was perfectly cooked, which I find rare in restaurants.

  5. Risotto, YUM!! And with broccoli-even better!! I’m so happy to have found your blog through Decor8 comments. There are so many food blogs out there but from what I’ve read so far this is a great find. A foodie myself, I’ve been looking for new vegetarian recipes. I can see I have a lot of reading (and cooking and eating) to do. Cheers!
    Rita

  6. Ele says:

    Rita- Hi, and thanks for the compliments! Holly definitely has some very creative and talented readers- I’ve found many wonderful blogs via her site. I see from yours that you live in Toronto, where I went to university! Love that city- it’s a great place for foodies, too :)

  7. Robin says:

    I just make this risotto (literally, it’s still sitting on the stove about to be served) and it has got to be the most AMAZING tasting dish I have ever cooked. Thank you so much!