If you aren’t watching on Periscope or FB Live, I really don’t know why not. Today, I wanted a nice throw back meal – so I whipped up a broccoli & cheddar risotto.
Think back. How many times growing up did you mom make that packet of rice with the dehydrated broccoli and powdered cheddar? We had it A LOT. This one is a my take on that. It’s more about those classic flavors that transport you back to the memories of our yester-years.
Oh, and of course, there are some modifications. For starters, I’m using instant rice for risotto. I did use white wine, but I used chicken & beef base combined with water for my stock. Listen, it’s also a weeknight meal and we don’t have time for traditions during the week – lol. Enjoy!
Broccoli & Cheddar Risotto
-4 cups of instant rice
-1 teaspoon of chicken base
-1 teaspoon of beef base
-About 4-6 cups of water
-1 cup of heavy cream
-4 ounces of room temperature cream cheese
-2 cups of broccoli
-1/2 stick of butter
-1 1/2 cups of good cheddar cheese
-black pepper to taste
-1/2 teaspoon of dried thyme
-4 slices of bacon
-1/2 onion, diced
-1 teaspoon of olive oil
-2 garlic cloves, chopped
-1/2 cup of good white wine
1. In a large pot, saute the bacon and onion in olive oil until the bacon is just about cooked. Then, add the garlic and cook a few minutes more.
2. Then, add the white wine, chicken base, beef base, and water and stir well being sure to scrape the bottom of the pan. Once well combined, add the rice.
3. The rice should cook in about 2 minutes. It’s best if the rice is super thick and most of the liquid has been absorbed into the rice. Add the butter, heavy cream, and cream cheese. This should make the mixture creamy. Mix well to combine.
4. Then add the dried thyme, cheddar cheese, and broccoli and stir well to combine the cheese and broccoli. Finish by tasting and adjusting salt and pepper, if necessary.