Creamy Broccoli Cheddar Risotto with Crispy Onions

If you love the cozy flavors of broccoli cheddar soup, you’ll adore this creamy risotto. Arborio rice is slowly cooked with a creamy sauce base and Vidalia onion paste, then folded with roasted broccoli and two kinds of cheddar cheese. The result is a luscious, satisfying dish that’s perfect for a weeknight dinner.

Topped with crispy fried onions and fresh scallion greens, every bite offers a wonderful contrast of creamy and crunchy textures. This recipe is vegetarian-friendly and packed with cheesy goodness.

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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

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. Preheat oven to 425°F with rack in top position. 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 of the simmering water to the pan with the rice mixture. Cook, stirring occasionally, until liquid is mostly absorbed. Continue adding water ½ cup at a time, stirring after each addition, until rice is al dente and mixture is creamy, 25-30 minutes. (You may need slightly 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.
6. Remove from heat. Stir in roasted broccoli, white cheddar and 1 tablespoon butter until melted and combined. Taste and adjust seasoning with salt and pepper if needed. (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 immediately.

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 rice like carnaroli or vialone nano can work, but long-grain rice will not yield the same creaminess.

Can I make this risotto ahead of time?

Risotto is best served fresh, but you can prepare it up to the point of adding the cheese and broccoli. Reheat gently with a splash of water or broth, then stir in the cheese and broccoli just before serving.

What can I substitute for Vidalia onion paste?

If you don’t have Vidalia onion paste, you can use a finely minced sweet onion or shallot sautéed in butter as a substitute.