Broccoli Cheddar Risotto with Crispy Fried Onions

This creamy risotto brings together the comforting flavors of broccoli cheddar soup with the satisfying texture of arborio rice. Roasted broccoli adds a tender, slightly charred note, while white cheddar melts into the rice for a rich, velvety finish.

A topping of yellow cheddar, crispy fried onions and fresh scallion greens adds color and crunch. It’s a hearty, vegetarian-friendly meal that comes together in about 40 minutes.

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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

2 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. 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 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.) 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 TBSP butter until melted and combined. Taste and season with salt and pepper if desired. (Risotto should be a little loose and saucy; it will thicken as it cools. If too thick, stir in water 1 TBSP 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 may vary.

Can I make this dish ahead of time?

Risotto is best served fresh, but you can reheat leftovers with a splash of water or broth to restore creaminess.

What can I substitute for Vidalia onion paste?

You can use a finely grated onion or onion powder mixed with a little water as a substitute.