Roasted Broccoli Cheddar Risotto
Broccoli & cheddar are the perfect duo, that's non-negotiable. I made a super creamy, cheddary risotto, which is one of my fave comfort foods, and topped it off with blistered, roasted broccoli. The slight bitterness & heat from pep flakes helped to cut the richness of that dreamy risotto. Such a vibe.
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
15
Serves: 2
Ingredients
- 1 whole1 whole1 whole Broccoli, 4 -5 C Florets + EVOO, Red Pep Flakes, 2 Tsp. Clubhouse Garlic Plus, Salt & Pep
- 4 Tbsp4 Tbsp4 Tbsp Butter, Unsalted, Divided 3 / 1
- 1 Tbsp1 Tbsp1 Tbsp Extra Virgin Olive Oil
- 0.5 Tbsp0.5 Tbsp0.5 Tbsp Pepperoncini In Chili Oil
- 3 cloves3 cloves3 cloves Garlic, crushed & minced
- 0.5 whole0.5 whole0.5 whole Yellow Onion, diced
- 1 cup1 cup1 cup White Wine, I used Pinot Grigio
- 4 cups4 cups4 cups Vegetable Broth, I used Pres Choice Plant-Based Chikn
- 0.25 cup0.25 cup0.25 cup Grana Padano Cheese, finely shredded
- 1 cup1 cup1 cup Aged Cheddar Cheese, aged white cheddar, shredded
- 1 whole1 whole1 whole Himalayan Pink Salt, To Taste
- 2 whole2 whole2 whole Green Onion (Scallion), sliced for garnish
- 1 whole1 whole1 whole Grana Padano Cheese, finely shredded for garnish
- 1 whole1 whole1 whole Red Pepper Flakes, For Garnish
Garnish
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Pour the broth in to a medium sized pot and bring to a boil. Reduce to simmer and leave covered.
- In the meantime, preheat your oven to 400 F. Toss the broccoli florets together with about 1/4 C EVOO, the Clubhouse seasoning, and a good pinch of pepper flakes. Transfer to a parchment lined baking sheet and sprinkle with salt & cracked pepper. Bake 15 - 20 until tender, flipping 2 or 3 times.
- While the broccoli roasts, begin heating 3 Tbsp. butter, EVOO, pepperoncini, and garlic, in a 10" skillet set to just about medium. Once heated, stir and let everything sizzle for about a minute. Add the onion and a good pinch of salt. Continue to stir and cook another 3 - 4 minutes before adding in the rice and another pinch of salt. Stir and let the rice cook until it is translucent with the germ visible. Next, pour in the wine and let that sizzle until the rice has absorbed almost all of it. At this time, add a full ladle of broth and let it simmer until reduced. Continue to add broth by the ladleful along with a pinch of salt, allowing it to reduce almost entirely before adding the next ladle / pinch of salt. 3 - 4 times approximately and the rice should be just about right.
- When the rice is just about ready, add in your last ladle of broth and let it simmer until reduced by about 2/3. I wanted it nice and creamy. Taste and ensure the rice is al dente / cooked to your liking. Turn off the heat and fold in the remaining Tbsp. butter, grana padano, and cheddar. Taste and adjust salt if needed. Let the risotto sit for a couple of minutes off the heat.
- Serve the creamy risotto with a scoop of the roasted broccoli florets on top. Garnish with a sprinkle of pepper flakes, some grana padano, and some fresh green onions. ENJOY!
Notes
- Servings - 2 Main Course, 4 Side
Add a Note
My Notes:
About This Recipe
Show nutritional information
Side Dishes Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 1183 |
| Fat: | 97 g |
| Carbohydrates: | 36 g |
| Protein: | 70 g |
| Cholesterol: | 138 g |
| Sodium: | 3711 mg |
| Fiber: | 1 g |
| Sugars: | 9 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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