Creamy Cheddar Broccoli Chicken Risotto
with Scallions & Crispy Fried Onions
The rich, cozy flavors of broccoli cheddar soup come together with short-grain arborio rice for this hearty weeknight risotto. White cheddar cheese melts into the creamy rice along with tender roasted broccoli. Even more cheddar is sprinkled over the top, and a sprinkle each of scallion greens and crispy fried onions add color and crunch.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Broccoli
2 unit
Scallions
¾ cup
Arborio Rice
4 ounce
Cream Sauce Base
(Contains Milk)
½ ounce
Vidalia Onion Paste
½ cup
White Cheddar Cheese
(Contains Milk)
½ cup
Cheddar Cheese
(Contains Milk)
1 unit
Crispy Fried Onions
(Contains Wheat)
10 ounce
Chicken Cutlets
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. In a medium pot (large pot for 4 servings), bring 5 cups water (8 cups for 4) to a boil, then reduce to a low simmer. Wash and dry produce. • Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions, separating whites from greens. • Toss broccoli on a baking sheet with a drizzle of oil, salt, and pepper. Roast until browned and tender, 15-20 minutes.
Pat chicken* or salmon* dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add chicken or salmon (skin sides down); cook chicken until cooked through, 3-5 minutes per side, or cook salmon until skin is crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a cutting board. Wipe out pan.
• While broccoli roasts, heat a drizzle of oil in a large pan over medium heat. Add scallion whites and cook, stirring, until fragrant, 30-60 seconds. Add rice and stir until evenly coated, 15-20 seconds. • Carefully add 1 cup simmering water to pan with rice mixture. Cook, stirring occasionally, until liquid has mostly absorbed. Repeat with remaining water—adding 1⁄2 cup at a time and stirring until liquid has absorbed—until rice is al dente and mixture is creamy, 25-30 minutes. TIP: Depending on the size of your pan, you may need a little more or a little less water. • Reduce heat to medium low. Stir in cream sauce base, Vidalia onion paste, salt, and pepper. Cook, stirring occasionally, until thickened, 2-4 minutes more.
Use pan used for chicken or salmon here.
• Once risotto is done, remove from heat; stir in broccoli, white cheddar, and 1 TBSP butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper if desired. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, stir in water 1 TBSP at a time.
• Divide risotto between bowls; top with yellow cheddar, crispy fried onions, and scallion greens. Serve.
Slice chicken crosswise. (Skip slicing salmon.) Serve chicken or salmon atop risotto.
Poultry is fully cooked when internal temperature reaches 165°.
