Since making my very first risotto a few months back and discovering exactly how not hard it was, I have sort of been on a risotto kick.  This is the third one I’ve made, and I can’t wait to try more.  I especially love this one because it’s a good way for me to get broccoli in my system!

Broccoli is my vegetable nemesis.  I don’t mind it, but I honestly could care less for it unless it’s covered in some kind of sauce or baked into a casserole.  We have sauteed it with garlic, roasted it with parmesan, all the healthier ways to eat broccoli, and it’s just, meh.  If I have to eat it that way, I do so begrudgingly.  I am way more inclined to eat it happily if it’s covered in cheese or alfredo sauce though.  ?

Hence, why I really love //this recipe//!!  Broccoli mixed with cheddar cheese risotto means I can eat as much as I want, right?  The first time I made this, I left the florets a little too big, so they took longer to steam to my liking.  But I recently made it for a second time, and had my daughter help me – which she absolutely loved – and cut the florets smaller.  It was all around a little easier to eat, with the small florets matching better with the small grains of rice.  Speaking of my daughter – she LOVES this risotto, but without the broccoli of course.  ?

This recipe is definitely a favorite and has made it into the regular recipe rotation.  Risotto is DEFINITELY weeknight-worthy.  It is NOT that bad.  Especially this one – you can absolutely prep it all ahead of time.  And if you have a kid helping you, you’ll get it done even faster.  I had my daughter stir the risotto (yes I had her do the hard work lol) while I added the stock for her, and chopped and steamed the broccoli, and shredded the cheese.  Thirty minutes or less, easily!