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Creamy Double-Cheddar Broccoli Risotto
Creamy Double-Cheddar Broccoli Risotto

Creamy Double-Cheddar Broccoli Risotto

with Scallions & Crispy Fried Onions

Recipe Development Team
Recipe Development TeamPublished on August 19, 2024

The rich, cozy flavors of broccoli cheddar soup come together with short-grain arborio rice for this hearty weeknight risotto. White cheddar cheese melts into the creamy rice along with tender roasted broccoli. Even more cheddar is sprinkled over the top, and a sprinkle each of scallion greens and crispy fried onions add color and crunch.

Tags:
Veggie
Allergens:
Milk
Wheat

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

1 unit

Broccoli

2 unit

Scallions

¾ cup

Arborio Rice

4 ounce

Cream Sauce Base

½ ounce

Vidalia Onion Paste

½ cup

White Cheddar Cheese

½ cup

Cheddar Cheese

1 unit

Crispy Fried Onions

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

1 tablespoon

Butter

Nutrition Values

/ per serving
Calories890 kcal
Fat50 g
Saturated Fat27 g
Carbohydrate81 g
Sugar7 g
Dietary Fiber3 g
Protein23 g
Cholesterol115 mg
Sodium1230 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Baking Sheet
Large Pan

Instructions

Prep & Roast Broccoli
1

• Adjust rack to top position and preheat oven to 425 degrees. In a medium pot (large pot for 4 servings), bring 5 cups water (8 cups for 4) to a boil, then reduce to a low simmer. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. • Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.

Start Risotto
2

• While broccoli roasts, heat a drizzle of oil in a large pan over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. Add rice and stir until evenly coated, 15-20 seconds. • Carefully add 1 cup simmering water to pan with rice mixture. Cook, stirring occasionally, until liquid has mostly absorbed. Repeat with remaining water—adding 1⁄2 cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. • Reduce heat to medium low. Stir in cream sauce base, Vidalia onion paste, salt, and pepper. Cook, stirring occasionally, until thickened, 2-4 minutes more.

Finish Risotto
3

• Once risotto is done, remove from heat; stir in broccoli, white cheddar, and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper if desired. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, stir in water 1 TBSP at a time.

Serve
4

• Divide risotto between bowls; top with yellow cheddar, crispy fried onions, and scallion greens. Serve.

Meal right image

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