Creamy Cheddar Broccoli and Shrimp Risotto with Crispy Onions

This creamy risotto brings together the comforting flavors of broccoli cheddar soup with succulent shrimp and tender arborio rice. Roasted broccoli adds a touch of sweetness, while white cheddar melts into the creamy rice for a rich, satisfying dish.

Topped with extra cheddar, crispy fried onions and fresh scallion greens, every bite offers a delightful crunch. Perfect for a cozy weeknight dinner that feels special without hours of effort.

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 unit BroccoliView ingredient guideLike ingredientDislike ingredient

0.75 cup Arborio RiceView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Bring 5 cups water to a boil in a medium pot, then reduce to a low simmer. Wash and dry produce. Cut broccoli into bite-size pieces. Trim and thinly slice scallions, separating whites from greens.
2. Toss broccoli on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 15-20 minutes.
3. While broccoli roasts, heat a drizzle of oil in a large pan over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. Add rice and stir until evenly coated, 15-20 seconds.
4. Carefully add 1 cup simmering water to the pan. Cook, stirring occasionally, until liquid is mostly absorbed. Repeat with remaining water, adding ½ cup at a time and stirring until absorbed, until rice is al dente and mixture is creamy, 25-30 minutes. (You may need a little more or less water.)
5. Reduce heat to medium-low. Stir in cream sauce base, Vidalia onion paste, salt and pepper. Cook, stirring occasionally, until thickened, 2-4 minutes more.
6. Remove risotto from heat. Stir in roasted broccoli, white cheddar and 1 tablespoon butter until melted and combined. Taste and season with salt and pepper if desired. (Risotto should be slightly loose; it will thicken as it cools. If too thick, stir in water 1 tablespoon at a time.)
7. Divide risotto between bowls. Top with yellow cheddar, crispy fried onions and scallion greens. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is best for risotto due to its high starch content, which creates a creamy texture. Other short-grain varieties like carnaroli can work, but avoid long-grain rice.

Can I substitute the shrimp?

Yes, you can use chicken, scallops or omit the protein entirely for a vegetarian version. Adjust cooking time accordingly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to restore creaminess.