Italian

Broccoli Cheddar Risotto is for Dinner.

Broccoli Cheddar Risotto takes 40 minutes to prepare.

Broccoli Cheddar Risotto takes 40 minutes to cook.

Broccoli Cheddar Risotto makes 4 servings.

The ingredients for Broccoli Cheddar Risotto are:

4 cups low-sodium O Organics chicken broth
2 cups O Organics vegetable broth
2 tablespoons unsalted butter
1 large shallot, diced small
Coarse salt and ground pepper to taste
1 cup Della Arborio rice
1/2 cup dry white wine, Clos du Bois Pinot Grigio
1/2 to 3/4 cup broccoli cut into florets, steamed & lightly chopped in food processor
2 tablespoons Kraft 2% shredded Cheddar (1/4 ounce)

Here is how you make Broccoli Cheddar Risotto:

In a medium saucepan, bring broth to a simmer; reduce heat and keep warm. In a 10-inch heavy-bottomed skillet or pot, heat 2 tablespoons butter over medium-high. Add shallot, season with salt and pepper, and cook until beginning to soften, about 4 minutes. Add rice and cook, stirring, until rice is translucent at edges, 1 minute.Add wine and stir until evaporated, about 2 minutes. With a ladle, add about 1 cup broth to skillet. Cook, stirring constantly, until broth is absorbed, 4 minutes. Repeat, gradually adding broth by the cupful and stirring constantly, until rice is tender but still al dente and sauce is creamy (you may not need all of broth), 25 minutes. Add broccoli and continue cooking 1-2 minutes or until heated through.Remove skillet from heat and stir in shredded Cheddar. Season to taste with salt and pepper and serve immediately.

The nutritional information for Broccoli Cheddar Risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 306.4

• Total Fat: 13.5 g
• Cholesterol: 36.1 mg
• Sodium: 469.1 mg
• Total Carbs: 31.3 g
• Dietary Fiber: 5.1 g
• Protein: 9.4 g

Broccoli Cheddar Risotto is Italian cuisine.