Simple Broccoli Cheddar Risotto
Creamy broccoli risotto with vegan cheese! This tasty night dinner is very simple and does not contain many ingredients. It is gluten-free, comforting, cheesy and ready in about 30 minutes!
INGREDIENTS
- 3/4 teaspoon salt
- 3 cups vegetable broth
- 2 tablespoons olive oil
- 1/4 teaspoon pepper
- 1 cup shredded sharp cheddar cheese
- 5 cloves garlic chopped
- 5 cups small broccoli florets fresh
- 1 cup risotto rice or arborio rice
- 2 tablespoons butter
INSTRUCTIONS
First, heat olive oil in a 3 quart nonstick skillet over medium heat. Add broccoli, garlic, 1/4 teaspoon salt and pepper. Cook until broccoli is tender, about 5 minutes, stirring occasionally. Transfer the broccoli to a plate and set aside.
Then, add the rice, vegetable broth and 1/2 teaspoon of salt. Stir. Bring to a boil over high heat, then cover with a lid and reduce to medium-low or lower heat to maintain simmering. Simmer 30 minutes.
Uncover the pan and check that the rice is tender and cooked. Add the cheddar and stir with the rice until it melts. Add the broccoli and butter to the pan, stirring until the broccoli is heated and the butter is melted. Happy Cooking Time.
