Oven-Baked Broccoli and Cheddar Risotto
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 432, total fat 23 G., saturated fats 12 G., proteins 17 G., carbohydrates 37 G., fiber 3 G., cholesterol 77 mg, sodium 686 mg, sugar 1 G.
Calories 432, total fat 23 G., saturated fats 12 G., proteins 17 G., carbohydrates 37 G., fiber 3 G., cholesterol 77 mg, sodium 686 mg, sugar 1 G.
Making a traditional risotto is simple, but it does require attention: you stand at the stove, constantly stirring the rice, adding liquid in small amounts. If this seems tedious, try making risotto in the oven! Place the rice in a cauldron with sautéed onions, pour in the broth, and simmer on the bottom rack of the oven while the broccoli roasts on the top rack. Finally, combine the risotto with the vegetables, add the cheese, and the dish is ready.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 cups lightly salted chicken broth
- 1 head of broccoli, cut into small florets
- 1 tbsp extra-virgin olive oil
- 3 tablespoons unsalted butter
- Half a small onion, finely chopped
- 1 and 3/4 tbsp. arborio rice
- 1/4 cup dry white wine
- 1 cup grated sharp cheddar (about 110 g)
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Recipes with similar ingredients: Arborio rice, white wine, cheddar cheese, broccoli cabbage
Cooking the dish according to the recipe:
- Position oven racks in the upper and lower thirds of the oven and preheat to 220°C (425°F). Bring the chicken broth to a gentle simmer.
- On a rimmed baking sheet, toss the broccoli with olive oil. In a large Dutch oven or ovenproof saucepan, melt 2 tablespoons of butter over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and toss to coat.
- Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, 3/4 teaspoon salt, and black pepper to taste, and bring to a simmer. Cover and place on the bottom rack of the oven. Place the baking sheet with broccoli on the top rack. Bake, stirring the rice and broccoli once halfway through, until most of the liquid has been absorbed and the broccoli is tender, 20 to 25 minutes.
- Remove the rice and broccoli from the oven. Add ¾ cup hot water, the remaining 1 tablespoon of butter, and the cheese to the pan with the rice and stir (add a little more hot water if the risotto looks dry). Stir the broccoli into the risotto.
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