Broccoli Cheddar Chicken Risotto with Crispy Onions

This creamy broccoli cheddar chicken risotto brings together the rich, cozy flavors of broccoli cheddar soup with the satisfying heartiness of arborio rice. It’s a perfect weeknight dinner that feels indulgent but comes together easily.

Tender roasted broccoli and juicy chicken are folded into a luscious, cheesy risotto, then topped with extra cheddar, crispy fried onions and fresh scallions for crunch and color. Every bite is pure comfort.

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

10 ounce Chopped Chicken BreastView 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

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. In a medium pot, bring 5 cups water to a boil, 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. 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.
2. 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. Carefully add 1 cup simmering water to pan with rice mixture. Cook, stirring occasionally, until liquid has mostly absorbed. Repeat with remaining water, adding ½ cup at a time and stirring until liquid is absorbed, until rice is al dente and mixture is creamy, 25-30 minutes. (Tip: You may need a little more or less water depending on your pan.) 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.
3. Once risotto is done, remove from heat; stir in broccoli, white cheddar and 1 tablespoon butter until melted and combined. Taste and season with salt and pepper if desired. (Tip: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, stir in water 1 tablespoon at a time.)
4. 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 recommended for its high starch content, which creates the creamy texture. Other short-grain rice may work but results will vary.

Can I make this dish vegetarian?

Yes, simply omit the chicken and use vegetable broth or water instead of the cream sauce base if needed. You can add extra vegetables like mushrooms.

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.