Creamy Double-Cheddar Broccoli 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
2 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)
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.
• 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.
• 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.
