This Broccoli and Cheese Risotto is creamy and satisfying, with tender bites of broccoli and melted cheese. A comforting, easy recipe you can make at home.

Love it? Pin it!

I love risotto — it’s one of those dishes that feels special but is simple once you know the technique. It takes a little time to coax the creaminess from the rice, but the result is always worth it.

When I first started making risotto I hovered over the pot, convinced I would ruin it. After a few tries you realize it’s more about patience and stirring than perfection, and you can relax a bit as it cooks.

This risotto is creamy and rich, and you can adapt it with different cheeses or vegetables. I usually keep mine savory, but on occasion I’ve made a sweet dessert risotto for a treat.

This broccoli and cheese risotto is a great alternative to a classic broccoli casserole — it delivers the same creamy comfort without relying on canned soups. It’s fresh, flavorful, and full of texture from the broccoli and cheese.

I can make this risotto in about 30 minutes. While many reserve risotto for weekends or special meals, I make it on weeknights too. A generous scoop, a sprinkle of cheese, and dinner is served.

Serve it on its own or alongside a simple salad — it makes a cozy, satisfying meal.

Broccoli and Cheese Risotto

Yield:
4 servings

This Broccoli and Cheese Risotto is creamy and perfectly balanced with tender broccoli and sharp cheddar. It’s a comforting dish that’s easy to prepare at home.

Ingredients

3 tablespoons butter
1 cup arborio rice
3 cups chicken broth
2–3 cups broccoli, chopped (or more to taste)
2 cups shredded cheddar cheese
Paprika (optional for sprinkling)

Instructions

For the broccoli

Cook the broccoli either in the microwave or on the stovetop. For the microwave: place chopped broccoli in a medium bowl, add 3–4 tablespoons of water, and microwave about 4 minutes until tender. Drain and set aside. For the stovetop: bring a pot of water to a boil, add the broccoli, and cook 3–4 minutes until tender. Drain and, if desired, chop the florets finely.

Warm the chicken broth in a small saucepan over low heat and keep it hot while you make the risotto.

For the risotto

In a large pot, melt the butter over medium heat. Add the arborio rice and stir to coat the grains with butter. Toast the rice for about 3 minutes, stirring occasionally.

Add 1 cup of the warm chicken broth and simmer, stirring occasionally, until most of the liquid is absorbed. Add the second cup of broth and repeat, letting the rice absorb the liquid.

Add the third cup of broth and stir. Just before all the liquid is absorbed, fold in the cooked broccoli. Remove the pot from the heat and stir in the shredded cheddar until the rice is glossy and the cheese is melted. Season to taste and serve hot, with a dusting of paprika if you like.

Nutrition Information:

Yield: 4
Serving Size: 1

Amount Per Serving:
Calories: 460Total Fat: 29gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 83mgSodium: 1227mgCarbohydrates: 33gFiber: 8gSugar: 4gProtein: 21g