| Level: | Easy |
| Total: | 35 min |
| Prep: | 5 min |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 4 cups low-sodium chicken broth
- 1 bunch broccoli, cut into small florets
- 1 tablespoon extra-virgin olive oil
- 3 tablespoons unsalted butter
- 1/2 small onion, finely chopped
- 1 3/4 cups arborio rice
- 1/4 cup dry white wine
- Kosher salt and freshly ground pepper
- 1 cup grated sharp cheddar cheese (about 4 ounces)
Instructions
- Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Bring the chicken broth to a low simmer in a saucepan. Toss the broccoli with the olive oil on a rimmed baking sheet.
- Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil. Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes.
- Remove the rice and broccoli from the oven. Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary). Stir in the broccoli.
Nutrition Facts
| Calories | 432 calorie |
| Total Fat | 23 grams |
| Saturated Fat | 12 grams |
| Cholesterol | 77 milligrams |
| Sodium | 686 milligrams |
| Carbohydrates | 37 grams |
| Dietary Fiber | 3 grams |
| Protein | 17 grams |
Reviews
So good, double the wine! Serve with baked chicken breast! Yum!!
Excellent and so easy! I agree with so many others – this is how I’ll always prepare risotto!
Texture was beautiful, but did not care for the wine flavor.
So simple and easily adaptable to what you have on hand.
So good every time, and can be adapted with proteins and other cheeses (chicken thighs, mushrooms and mozz is a favorite)…. easy weeknight dinner!
Wonderful and easy
My mom made this recipe TWICE its delicious. I love it!
Made this a couple weeks ago and cooked broccoli for only 15 minutes and replaced water with chicken broth as other reviewers had done. Soo easy and and excellent side dish!
Made this tonight. The broccoli came out a little toasty so I think I’ll take it out after 15 minutes. The flavor is good though a little bland for my taste. I think the next time I’ll add a good amount of parmigiano reggiano to oomph the umami.
We liked this overall but I would use a “stinkier” cheese next time. I used super sharp cheddar but really couldn’t taste it. This was the first use of my Lodge cast iron Dutch oven and it was perfect.