Broccoli Cheese Risotto

Serving up something cheesy always has it's advantages. This risotto is easy and comforting, to say the least. To make this simple yet satisfying dish you will need the following...

1 white onion, diced

a crown of broccoli, raw and chopped

2/3 cup parmesan cheese, grated

1/4 cup asiago cheese, grated

1/2 cup old farmer's cheddar cheese, grated

3 tablespoons of olive oil

2/3 cup dry white wine

3 cups low sodium vegetable stock

1-3/4 cups risotto rice (Italian or arborio)

   

First you want to heat the olive oil in the saucepan. Add the onion and cook over low to medium heat. Stir occasionally for about 10 minutes or until soft. Then add the broccoli and cook for a few minutes.  

When the broccoli has turned a nice bright green colour, stir in the rice. Stir and cook for at least 1 minute or until the rice is translucent. Whatever remaining oil that is left in the pan will coat the rice.  

Pour in the wine and simmer for 1 minute, stirring until all the wine has been absorbed. Gradually adding the stock. You do not have to pour all the stock in at once... gradually and slowly. Reserving half of the stock until most of the liquid is absorbed from the first addition. Add the remaining stock. Increase the heat so that the liquid simmers. Simmering for about 15-20 minutes or until all the liquid has been absorbed. You want the rice to be creamy however firm to the bite. With this recipe the rice should not be mushy.

Once all the stock has been absorbed remove from heat and add the cheese. Gently stir until all the rice has been coated. You may season with salt and pepper if you wish. Serve immediately. 

Hope everyone is having a good week! - JW