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Broccoli and Cheese Risotto

Sheela Fiorenzo
  • minutes
  • Serves 4 to 6

INGREDIENTS

8 cups

low-sodium chicken or vegetable broth

2 tbsp

unsalted butter, divided

1

medium leek, white and light green parts only, cleaned and chopped

1 lb

broccoli (about 2 medium heads), cut into bite-sized florets

Kosher salt

Freshly ground black pepper

2 cups

arborio, carnaroli, or vialone nano rice

1 cup

shredded sharp cheddar cheese