Ingredients

The following ingredients have 4 Servings
  • 1 cup Arborio rice
  • 2 tablespoons butter, (divided)
  • 4 cups chicken broth ((or vegetable))
  • 4 ounces American cheese ((or Cheddar, Havarti, Muenster, etc))

Instruction

  • Start by melting 1 tablespoon of butter in a large skillet over medium heat; then add the rice. Add 1 cup of the broth to the pan at a time, allowing the liquid to evaporate after each addition.
  • While the rice is cooking, you can defrost and chop the broccoli into bite sized pieces.  
  • When the liquid from the 4th cup of broth has almost evaporated, add the chopped broccoli and cheese.
  • Stir until the cheese has melted and the liquid has almost completely absorbed; then add the remaining butter, remove the risotto from the heat and stir until melted and rice is creamy.