Every year, I post a risotto recipe. Risotto seems most appropriate as a Winter season blog post, since it is a warming comfort food. And we could surely use some warming right now! Winter has definitely arrived, as has the snow, and meteorologists are predicting the cold temps to hang around for a while. (It’s hard to believe that we were still grilling just last week!) So, risotto is on the menu.
This version features broccoli and cheddar cheese, but it gets a flavor boost from leeks. Broccoli is high in Vitamin C which is important in immune function, especially during cold & flu season but broccoli also contains numerous other vitamins and minerals, supplying a little bit of almost everything we need. Cheddar cheese, that relatively hard and sharp tasting cheese is the second-most popular cheese in the US. Sauteing the leeks in the beginning of the process brings out their sweetness. Broccoli and cheddar cheese are a classic combination. The inclusion of leeks add complexity to this perfect & creamy risotto.
Broccoli & Cheddar Risotto
Broccoli & Cheddar Risotto (adapted from thekitchn.com) Total Time Required:45 minutes, Prep Time: 15 minutes, Cook Time: 30 minutes, Serves 4 to 6
Ingredients:
- 8 cups vegetable or chicken broth
- 2 tablespoons unsalted butter, divided
- 1 medium leek, white and light green parts only, cleaned and chopped
- 1 pound broccoli (about 2 medium heads), cut into bite-sized florets
- kosher salt & freshly ground black pepper
- 2 cups arborio rice
- 1 cup shredded sharp cheddar cheese
Directions:
Place the broth in a medium saucepan over low heat and keep it at a very low simmer.
Keep the broth simmering while the risotto cooks.
Melt 1 tablespoon of the butter over medium heat in Dutch oven or a large, high-sided sauté pan. Add the leeks, a pinch of salt, and a couple of grinds of black pepper. Sauté the leeks until they are fragrant and beginning to soften, about 4 minutes.
Saute the leeks.
Add the rice and cook, stirring until the edges have turned translucent but the center is still opaque and give off the aroma of toasted rice, about 2 minutes.
Add the rice to the leeks.
Begin incrementally adding the broth, one ladleful at a time, stirring constantly. Wait to add another ladleful until the liquid has been almost completely absorbed by the rice. Continue adding broth until the rice is al dente and the broth is creamy, about 12 minutes.
Start adding the broth, one ladleful at a time.
At this point, add the broccoli florets. Continue to add ladlefuls of broth one at a time, until the risotto is ready.
After about 12 minutes, add the broccoli to the rice & continue adding broth.
The risotto is ready when the broccoli is tender, the rice is al dente and still has a bit of chew to it, and the dish has the consistency of thick porridge, about 20 to 30 minutes total. The risotto should flow slowly back into the space when you run your spatula through it. There will probably be some broth left over.
Cook the risotto until the broccoli is tender.
Remove the pan from the heat and stir in the cheddar and remaining 1 tablespoon of butter until the butter has melted.
When the broccoli & rice are ready, add the cheese to the risotto.
Taste the dish and season it with salt and pepper as needed.
This risotto is ready!
Serve immediately & store any leftovers in an airtight container in the refrigerator for up to 5 days.
Risotto is a hit on Winter evenings!
This is amazing Winter food! ~Linda
Broccoli & Cheddar Risotto (adapted from thekitchn.com) Total Time Required:45 minutes, Prep Time: 15 minutes, Cook Time: 30 minutes, Serves 4 to 6
Ingredients:
- 8 cups vegetable or chicken broth
- 2 tablespoons unsalted butter, divided
- 1 medium leek, white and light green parts only, cleaned and chopped
- 1 pound broccoli (about 2 medium heads), cut into bite-sized florets
- kosher salt & freshly ground black pepper
- 2 cups arborio rice
- 1 cup shredded sharp cheddar cheese
Directions:
Place the broth in a medium saucepan over low heat and keep it at a very low simmer.
Melt 1 tablespoon of the butter over medium heat in Dutch oven or a large, high-sided sauté pan. Add the leeks, a pinch of salt, and a couple of grinds of black pepper. Sauté the leeks until they are fragrant and beginning to soften, about 4 minutes.
Add the rice and cook, stirring until the edges have turned translucent but the center is still opaque and give off the aroma of toasted rice, about 2 minutes.
Begin incrementally adding the broth one ladle at a time, stirring constantly. Wait to add another ladle until the liquid has been almost completely absorbed by the rice. Continue adding broth until the rice is al dente and the broth is creamy, about 12 minutes. At this point, add the broccoli florets. Continue to add ladlefuls of broth one at a time, until the risotto is ready. It is ready when the broccoli is tender, the rice is al dente and still has a bit of chew to it, and the dish has the consistency of thick porridge, about 20 to 30 minutes total. The risotto should flow slowly back into the space when you run your spatula through it. There will probably be some broth left over.
Remove the pan from the heat and stir in the cheddar and remaining 1 tablespoon of butter until the butter has melted. Taste the dish and season it with salt and pepper as needed. Serve immediately & store any leftovers in an airtight container in the refrigerator for up to 5 days.