Cheddar Broccoli Chicken Sausage Risotto with Crispy Onions

This creamy risotto brings together the comforting flavors of broccoli cheddar soup with hearty arborio rice. Roasted broccoli and savory chicken sausage are folded into the rich, cheesy rice, creating a satisfying weeknight dinner that feels special.

White cheddar melts into the risotto for a silky texture, while a topping of yellow cheddar, crispy fried onions and fresh scallion greens adds color and crunch. It’s a complete meal in one bowl that the whole family will love.

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Ingredients

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken Sausage MixView 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 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 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.
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. (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.

Recipe Tips

FAQ

Can I use a different type of rice?

Arborio rice is ideal for risotto because of its high starch content, which creates a creamy texture. Other short-grain varieties like carnaroli or vialone nano can work, but long-grain rice will not yield the same creaminess.

Can I make this vegetarian?

Yes! Omit the chicken sausage and use vegetable broth instead of water for added flavor. You can also add extra vegetables like mushrooms or bell peppers.

How do I store leftovers?

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