Creamy Double-Cheddar Broccoli Risotto
with Scallions & Crispy Fried Onions
- Milk
- Wheat
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.
Ingredients
1 unit
Broccoli
2 unit
Scallions
¾ cup
Arborio Rice
4 ounce
Cream Sauce Base
(Contains: Milk)
½ ounce
Vidalia Onion Paste
½ cup
White Cheddar Cheese
(Contains: Milk)
½ cup
Cheddar Cheese
(Contains: Milk)
1 unit
Crispy Fried Onions
(Contains: Wheat)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• Divide risotto between bowls; top with yellow cheddar, crispy fried onions, and scallion greens. Serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the creamy, cheesy comfort food; some found it bland and suggested adding garlic, herbs, or stock for deeper flavor.
- Ease of prep: Risotto takes time and constant stirring, but most found the instructions clear and achievable for first-timers 🍲.
- Suggestions: Consider adding protein like chicken or bacon; use broth instead of water; include more broccoli or additional veggies.
- Leftovers: Some enjoyed it even more the next day; others found it didn't reheat well or became too thick.
- Texture: The crispy onions added nice crunch, but a few found the risotto gluey or sticky if overcooked.
Reviews from our home cooks
So yummy! Really rich and filling, I definitely didn't miss the meat in this dish! I've never made risotto before, and I MADE RISOTTO! I didn't kinda make risotto, or almost make risotto, I MADE risotto! Even though I accidentally dumped boiling water onto my hand, I did it! My ego is absolutely soaring! I was worried the roasted broccoli wouldn't be good, but it was incredible once incorporated into the dish (also needed a little extra cook time in my oven). It was creamy and rich and just delicious. 10/10! Maybe add a warning though, this dish is difficult, a little dangerous, but still delicious (:
Super creamy and rich!! I've always wanted to make risotto (I've seen it on a lot of cooking shows), so I was excited for this recipe! I don't know if I would get it again (trying to eat healthier), but I'm glad I tried it!! The crispy onions and broccoli added a good texture! I'm not sure if the yellow cheddar was really needed, but it was still good!
It is an easy way to practice making risotto for someone who has never made risotto before. I could use more practice, but the recipe was very flavorful and yummy. Next time, I will do the roasted broccoli with chili flakes too for an extra kick of flavor.
This was extremely tasty! I even overcooked the broccoli to a nice almost blackened color and it added depth to the cheese and onion flavored risotto --- would order again!
It was such a comforting meal between the creamy risotto and the crunchy fried onions. I'm 100% saving this recipe.
A little bit tedious to make the risotto, but it did come out tasty. I would suggest including more broccoli.
I love how I can say that I have made risotto now! I never knew that risotto is made with onion(s).
Flavor was very onion forward. I wasn't expecting broccoli to be roasted separately from the risotto. Cooking the grain and broccoli together would've better merged the broccoli flavor with the creaminess of the risotto. Would suggest specific measurements for salt and pepper ratios.
Excellent but we would love some more broccoli with it.
My coworker had me so spooked with "risotto is so easy to mess up" that it had me very paranoid. I think I put too much salt on the broccoli, but it turned out fine. Sadly, not something I could easily recreate on my own.
