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!