I found myself craving Broccoli Cheese Casserole the other day. Do you remember this? That midwest concoction of frozen broccoli, cubed velveta(or cheese whiz), rice and Campbell’s Cream of Mushroom soup. Now don’t be a food snob and turn your nose up at the list of ingredients above, it’s delicious. The only thing that really concerned me about it was the sodium, the fat and the frozen vegetables. And then I started to think, this would make a really great risotto. Full of fresh veggies, natural, white, extra sharp cheddar, homemade chicken stock, and a little cream, this is a great comfort food. Perfect for a chilly weekend lunch or light supper. And best of all, it’s easy and inexpensive to make. All the veggies (except the broccoli florets) go into the food processor, grate your cheddar on a big box grater, and if you don’t have homemade chicken stock on hand, use a good low sodium version.
I know my midwest roots were satisfied, give it a whirl, I don’t think you’ll be disappointed.
I found myself craving Broccoli Cheese Casserole the other day. Do you remember this? That midwest concoction of frozen broccoli, cubed velveta (or cheese whiz), rice and Campbell’s Cream of Mushroom soup. Now don’t be a food snob and turn your nose up at the list of ingredients above, it’s delicious. The only thing that really concerned me about it was the sodium, the fat and the frozen vegetables. And then I started to think, this would make a really great risotto. Full of fresh veggies, natural, white, extra sharp cheddar, homemade chicken stock, and a little cream, this is a great comfort food. Perfect for a chilly weekend lunch or light supper. And best of all, it’s easy and inexpensive to make. All the veggies (except the broccoli florets) go into the food processor, grate your cheddar on a big box grater, and if you don’t have homemade chicken stock on hand, use a good low sodium version.
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I know my midwest roots were satisfied, give it a whirl, I don’t think you’ll be disappointed.
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xo,
rachael
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Broccoli and Cheese Risotto Redux
Serves 6
Recipe by Rachael Sheridan
Photos by Amy Sheridan
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2 t butter
1 1/2 cups arborio risotto rice
6 cups chicken broth
1/2 cup white wine
10 ounces brown mushrooms
2 medium white onions
1 celery heart, ends removed
5 garlic cloves, peeled
4 small heads broccoli or 1 large head, stems removed and florets separated
2 cups extra sharp white cheddar, shredded
1 cup cream
salt and pepper to taste
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In a food processor finely chop mushrooms, onions, celery, broccoli stems, and garlic.
Begin to boil your chicken stock in a large saucepan. In a large saucepan, melt the butter with the olive oil. Add the chopped vegetables. Saute until soft, but not brown. Add the rice, stirring continuously to mix together and warm the rice. Add the white wine. Allow the wine to evaporate and begin to add the boiling chicken stock, one ladle at a time. Do not add another ladle of stock until the previous one is absorbed. Keep stirring throughout.
Right before the rice is almost done, after about 20 minutes, add the reserved broccoli florets. Keep adding the remaining chicken stock. Once the rice is cooked ardent, remove from the heat and whisk in the grated cheddar cheese. Keep stirring until all the cheese is melted. Whisk in the cream to combine. Salt and pepper to taste.
Serve with extra grated cheese on the side, or top with olive oil breadcrumbs.
