Broccoli and Cheese Risotto

This Broccoli and Cheese Risotto made with Arborio rice is cheesy, super creamy and makes a delicious side dish to accompany any meal.

👥 8 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 5 min🔥 Cook: 30 min👤 Carrie's Experimental Kitchen📖 carriesexperimentalkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

pan
skillet

📝 Preparation Steps

Start by melting 1 tablespoon of butter in a large skillet over medium heat; then add the rice. Add 1 cup of the broth to the pan at a time, allowing the liquid to evaporate after each addition.

butter, divided2 tablespoons

While the rice is cooking, you can defrost and chop the broccoli into bite sized pieces.

When the liquid from the 4th cup of broth has almost evaporated, add the chopped broccoli and cheese.

Stir until the cheese has melted and the liquid has almost completely absorbed; then add the remaining butter, remove the risotto from the heat and stir until melted and rice is creamy.

butter, divided2 tablespoons

Nutrition Facts

calories

186 kcal

fat Content

8 g

serving Size

1 serving

fiber Content

1 g

sugar Content

0.5 g

sodium Content

295 mg

protein Content

7 g

trans Fat Content

0.3 g

cholesterol Content

22 mg

carbohydrate Content

22 g

saturated Fat Content

5 g

unsaturated Fat Content

2.5 g

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