Cheesy Risotto with Roasted Broccoli

Some dinners the main dish is the one you spend the time on and others, it’s the side dish. Last night we were having some polish sausages for dinner which only required a quick heat on the stove, so I decided to do something a little more complex for the side.
Cheesy Risotto with Roasted Broccoli
What I ended up with was a risotto that is a riff on the classic broccoli in cheese sauce. The risotto cooks up beautifully creamy and doesn’t require a ton of cheese to get a great flavor (especially if you use a good sharp cheddar). Roasting the broccoli brings out a deep mellow flavor that you just don’t get from steaming it.

Cheesy Risotto with Roasted Broccoli

1 head of broccoli, cut into bite-sized pieces including some of the stem
1/2 T olive oil

1 t olive oil
1 t butter
1/3 c chopped onion
1/2 c arborio rice
1/4 c white wine
2 1/2 c chicken or vegetable broth (or a mix of broth and water)
1 oz grated sharp cheddar (we used a white cheddar, but white or yellow doesn’t matter)
salt and pepper

Preheat oven to 350F. Put the broccoli into a roasting pan. Drizzle about 1/2 T of olive oil over the broccoli and sprinkle with a pinch of salt. Stir to coat. Roast for 35 minutes. You want the broccoli to be cooked and browning. Set aside.

In a small saucepan, bring the chicken broth to a simmer. Keep simmering throughout making this dish.

In a large saucepan, heat the 1 t olive oil and butter over medium high heat. Add the onion and sauté until translucent. Stir in the rice until coated. Add the white wine and stir until absorbed. Add the chicken broth about 1/2 c at time, stirring until each addition is absorbed before adding the next one. By the last addition the rice should be creamy, but still have a slight bite to it. Stir in cheese until melted.

Stir in broccoli. Add salt and pepper to taste.

Makes 2 servings.

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4 Comments to Cheesy Risotto with Roasted Broccoli
    • DrRuss
    • First of all–I never even imagined roasting broccoli. I have had an aversion to broccoli because of the over-steamed/boiled mushy mess that most people serve. I might have to try roasting broccoli myself.

      Secondly, how do you prepare your sausages? So you simply steam them, pan fry them or roast them in the oven. From the looks at your picture, it seems that you might have steamed them in some way.

      BTW, I do appreciate/enjoy your food entries.

      Have a great weekend–russ

      • Kat
      • I think most vegetables are improved by roasting them in a little sea salt and olive oil. I am a big fan of broccoli, through typically I quick steam it so it is still crunchy.

        These sausages were already cooked through, so what we did was put them in a frying pain with a little water, maybe 1/2 inch and a little drizzle of olive oil. We cover them and let them steam until heated & then remove the cover. We let them continue to simmer until the water is gone & the sausages get a little crispy on the outside flipping them one or two times.

        I’m glad you like the food posts. Have a great weekend too, I hope the snow isn’t keeping you too cooped up.

        • DrRuss
        • Just to let you know that I tried this out. I roasted broccoli and Brussell sprouts. (Both which I detest). Afterwards, I drizzled some balsamic vinegar and tossed. It was wonderful. Thanks for sharing the recipe.

          • Kat
          • Oh, roasted brussel sprouts are one of the best things on earth! I also like to roast vegetables in olive oil & balsamic then serve over salad greens while still warm with goat cheese…amazing.

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