Cheddar Broccoli and Bacon Risotto with Crispy Onions

This hearty risotto brings together the cozy flavors of broccoli cheddar soup with the creamy texture of arborio rice. White cheddar melts into the rice alongside tender roasted broccoli, while crispy bacon adds a savory crunch.

Topped with extra cheddar, scallion greens and crispy fried onions, every bite is a delightful mix of creamy, cheesy and crunchy. It’s a satisfying meal that comes together in about 40 minutes.

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce BaconView 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. 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 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.
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. The risotto should be slightly loose; 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 immediately.

Recipe Tips

FAQ

Can I use a different type of cheese?

Yes, you can substitute sharp cheddar or Gruyère for the white cheddar, but the flavor will vary.

Can I make this risotto vegetarian?

Absolutely! Simply omit the bacon and use vegetable broth instead of water for more flavor.

How do I store leftovers?

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