Creamy Broccoli Cheddar Risotto

Creamy Broccoli Cheddar Risotto is the kind of dish that feels indulgent while still being comforting and familiar. From the first creamy spoonful, this recipe delivers rich cheddar flavor balanced by tender broccoli and silky rice. While risotto is often seen as intimidating, this version proves that patience and simple ingredients create restaurant-worthy results at home.

Traditionally, risotto originated in northern Italy, where arborio rice thrives in cooler climates. Over time, cooks everywhere adapted it with local ingredients, making it endlessly versatile. Here, sharp cheddar adds warmth and depth, while broccoli brings freshness and balance.

Because the broth is added gradually, the rice releases its natural starches, creating a smooth, luxurious texture without heaviness. Meanwhile, the broccoli cooks gently, keeping its color and flavor intact. Whether served as a cozy main dish or an elegant side, this risotto fits effortlessly into weeknight dinners or special occasions alike. Most importantly, it’s simple, satisfying, and always impressive.

Recipe Yield: 4 servings

INGREDIENTS

1 cup arborio rice
1½ cups small broccoli florets
4 cups low-sodium vegetable broth, warm
¾ cup freshly grated sharp cheddar cheese
¼ cup freshly grated parmesan cheese
1 small yellow onion, finely diced
2 cloves garlic, minced
2 Tbsp olive oil
1 Tbsp unsalted butter
½ cup dry white wine
¼ cup heavy cream
¾ tsp salt
½ tsp black pepper
¼ tsp smoked paprika
¼ tsp nutmeg

INSTRUCTIONS

1. Warm the broth:
First, heat the vegetable broth in a saucepan over low heat and keep it warm throughout cooking.

2. Sauté the aromatics:
Next, heat olive oil and butter in a wide pan over medium heat. Then, add onion and cook until soft and translucent, about 3–4 minutes. Add garlic and stir for 30 seconds until fragrant.

3. Toast the rice:
Now, stir in arborio rice and cook for 1–2 minutes until lightly translucent around the edges.

4. Deglaze gently:
Pour in white wine and stir until fully absorbed.

5. Build the risotto:
Gradually add warm broth, ½ cup at a time, stirring frequently. Allow each addition to absorb before adding more.

6. Add broccoli:
Halfway through cooking, stir in broccoli florets so they become tender yet vibrant.

7. Finish creamy:
Once rice is creamy and just tender, reduce heat. Stir in cheddar, parmesan, cream, salt, pepper, smoked paprika, and nutmeg.

8. Rest and serve:
Remove from heat and let rest for 2 minutes before serving warm.

Helpful Tips to Perfect This Recipe

• Use warm broth consistently: Adding warm liquid helps the rice release starch gradually, therefore creating a silkier risotto texture.
• Cut broccoli small: Smaller florets cook evenly and blend seamlessly into the creamy base without overpowering each bite.
• Finish off heat: Adding cheese after removing from heat prevents separation, ensuring a smooth, luxurious finish.