Broccoli and Cheese Risotto

As mentioned in this post, here is my recipe for this yummy risotto…though what risotto isn’t yummy? To be quite honest this idea came to me because I was out of olive oil, which I had planned to use to roast my broccoli. So, I had to somehow incorporate broccoli into the meal sans olive oil and lo, there was my risotto! Sprinkle with a little cheese and this side dish became a quick and easy version of our Thanksgiving favorite (broccoli casserole) and an instant hit!


  • 1 C dry risotto
  • 3 C chicken broth
  • 10 oz broccoli (I use the organic bag found in the produce section)
  • 3/4 C shredded cheddar
  • 2 tsp garlic powder
  • 1 tsp mustard powder
  • salt and pepper to taste

First, cook your risotto. Toast the dry risotto in skillet over medium heat, then add chicken broth 1 cup at a time. Incorporate each cup after previous cup has been absorbed. Once risotto is cooked, steam broccoli in bag for about 2 minutes, then stir into skillet. Sprinkle in seasonings, then top with cheese and combine. Add salt and pepper if needed.


And that’s it! Add this quick and easy side dish to your regular rotation and your family will thank you! Enjoy!


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