Ingredients

The following ingredients have 5 Servings
  • 4 cups chicken broth
  • 3 cups broccoli florets
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 small white onion, finely chopped
  • 2 cloves garlic, minced
  • 1 3/4 cups arborio rice
  • 1/4 cup dry white wine
  • Kosher salt and freshly ground black pepper, to taste
  • 1 cup cheddar cheese, grated

Instruction

  • Preheat oven to 425°F and position racks in upper and lower thirds of the oven.
  • Toss broccoli with olive oil and arrange on a rimmed baking sheet. Season with salt and pepper. Set aside.
  • Bring chicken broth to a simmer in a saucepan.
  • Meanwhile, melt 2 tablespoons of butter in a Dutch oven over medium-high heat. Add the onion and cook until starting to soften, about 2 minutes. Add garlic and cook 1 minute more.
  • Add rice and stir to coat with butter. Pour in wine and cook until evaporated, about 1 minute.
  • Stir in the simmering broth, some salt and pepper and bring to a boil. Cover and set on bottom rack of oven. Place tray of broccoli on upper rack.
  • Bake until most of the liquid has been absorbed in the rice, about 20-25 minutes, stirring rice and broccoli halfway through cooking time.
  • Remove from oven. Add broccoli to rice, along with 3/4 cup hot water, remaining butter, and cheese. Stir to combine, adjust seasoning as needed, and serve. Enjoy!