Shrimp with Broccoli Cheese Risotto

Friday, April 16, 2021


Roasted Broccoli Cheese Risotto

Servings: 4

Prep time: 5

Cook time: 25


  • 2 small heads broccoli or 1 large
  • ¼ cup extra-virgin olive oil
  • 1 medium shallots, chopped
  • 1 cup arborio rice
  • ½ cup dry white wine
  • 4 cups chicken stock, warmed
  • 1½ cup shredded sharp cheddar cheese
  • salt and pepper


  1. You can prepare the broccoli, by cutting off the stems completely, leaving only the flower parts, making sure to cut them small.  Roast in a 400° oven, tossed with olive oil, salt and pepper.  Set aside or refrigerate until ready to cook the risotto.
  2. In a 6 quart sauce pan, add 2 tsp olive oil, bring to heat, add the shallots, cook for 3 minutes or so until just beginning to soften, but do not brown. 
  3. Add the aborio rice, 1 tsp of salt, and stir, toasting it slightly.
  4. Add the wine, it's going to sizzle, lower the heat to a simmer and stir constantly until the wine is absorbed.
  5. Microwave 1 cup of chicken stock, while the wine is doing it's magic, then add this to your pan and stir, you will be adding 1 additional cup, each time the liquid is absorbed.
  6. During the last cup of broth added, check for seasonings and adjust if you need to.  Just as the broth is absorbed, you should check to make sure the risotto is tender, if not, add a 1/4 cup warm water and continue cooking until it is. 
  7. Add the broccoli to the risotto, stir.  Add the cheddar, stir and put a lid on the pot and turn the heat off.  Ready to serve in 3 minutes, but will hold for several minutes if your main is not yet ready.

Risotto, Broccoli Cheese, Cooking with wine, Side Dish, Shrimp

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