Monday, March 2, 2009

broccoli cheese risotto

I'm not sure if this qualifies as a risotto, but it's what I'm going to call it- for lack of a better name. It would also make a good casserole... just sprinkle some cheese on top and pop the whole thing in the oven for a bit, until the cheese is browned and bubbly. It's a great meal (or side dish) to make when you don't have much time and want to use up your leftover cooked rice from a previous dish. It's also great if you have a scrawny kid that you need to fatten up. ;)

RECIPE: Broccoli Cheese Risotto

2 c. broccoli
1/2 med. onion
3/4 c. water
1 Tbs. olive oil
2 c. rice, cooked
1 can cream of chicken/mushroom soup
1-2 c. chicken stock/broth
1/2-1/3 lb. sharp cheddar cheese
salt/pepper to taste

Dice broccoli and onion, toss into a saucepan with water and a bit of oil, over high heat*. Bring to a boil and reduce heat slightly. Cover and boil until soft. Add more water (or chicken stock) if needed. *{You could also roast the veggies, but I was short on time.}

Once veggies are soft, add in cooked rice, cream of chicken/mushroom soup, chicken stock and cheese. Stir frequently, mixing and melting over medium heat. Add salt/pepper to taste {I like lots of pepper... freshly ground, of course}. Serve warm and enjoy!


  1. Mmmmmmm, browned and bubbly cheese, what is there not to love?
    Bec, you continue to delight me with all these great recipes! If I were only so classy as to make MY scrawny kids risotto for their dinner.

  2. If it wasn't for the stunning good looks letting others know we're sisters, it would be for our good taste... I hadn't looked at this blog for awhile AND just made this 2 nights ago. HOWEVER, my deathbed ridden husband woke up and said it STUNK. AND truth be told, the rice wasn't cooked all the way (story of my life when I try to wing it!) So we fed the neighborhood cats. Funny I haven't seen them around this weekend....(Please, please if colds can be contagious please pass on some of your cooking abilities!!!)