Broccoli Risotto
CREAMY DOUBLE CHEDDAR BROCCOLI RISOTTO WITH SCALLIONS AND FRIED ONIONS
PREP TIME: 10 Minutes/ COOK TIME: 40 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 890/ Protein 23g
DIFFICULTY LEVEL: HARDINGREDIENTS: Broccoli, Scallions, 3/4 Cups Arborio Rice, 1 Cup Cream Sauce Base, 2 TBSP Vidalia Onion Paste, 1 Cup White Cheddar Cheese, 1 Cup Sharp Cheddar Cheese, Fried Onions
Step 1: Prep and Roast Broccoli
Wash and dry produce
Preheat oven to 425
In a large pot, bring 5 Cups of water to a boil
Reduce to a low simmer
Cut broccoli into florets
Trim and thinly slice scallions
Toss broccoli onto baking sheet with a drizzle of oil, and 1 /4 TSP of salt and pepper
Roast for 20 minutes
Step 2: Start Risotto
While broccoli roast, heat a large pot with a drizzle of oil on medium heat
Add scallions
Cook for 1 minute
Add rice, and stir for 1 minute
Carefully add 1/2 cup of simmered water, stirring occasionally until water is most absorbed. Keep adding 1/2 of water at a time, repeating the process for 30 minutes
Reduce heat to low
Stir in cream sauce base, vidalia onion paste, and 1/4 TSP of salt and pepper
Stir occasionally
Cook for 4 minutes
Step 3: Finish Risotto
Once Risotto is done, remove from heat
Stir in broccoli white cheddar, and 1 TBSP of butter until melted and combined
Season with 1/4 TSP of salt and pepper
Step 4: Finish and Serve
Divide risotto between shallow bowls
Top with cheddar cheese and fried onions
Garnish with scallions
Serve hot and enjoy!
