Creamy Cheddar Broccoli & Shrimp Risotto

🥘 Ingredients

• arborio rice
  1.5 c
• broccoli
  2 unit
• butter
  1 tbsp
• cheddar cheese
  1 c
• cream sauce base
  8 oz
• crispy fried onions
  2 unit
• oil
• pepper
• salt
• scallions
  4 unit
• vidalia onion paste
  1 oz
• water
  5 c
• white cheddar cheese
  1 c

🍳 Cookware

• medium pot
• baking sheet
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. In a medium pot (large pot for 4 servings), bring water to a boil, then reduce to a low simmer. Wash and dry all produce. Cut broccoli into bite-size pieces if necessary. Trim and thinly slice scallions , separating whites from greens. Toss broccoli on a baking sheet with a drizzle of oil , salt , and pepper . Roast on top rack until browned and tender, ⏱️ 15-20 minutes .

   water: 5 c, broccoli: 2 unit, scallions: 4 unit, oil, salt, pepper
2. 

   2

   While broccoli roasts, heat a drizzle of oil in a large pan over medium heat. Add scallion whites and cook, stirring, until fragrant, ⏱️ 30-60 seconds . Add arborio rice and stir until evenly coated, ⏱️ 15-20 seconds . Carefully add 1 cup simmering water to pan with rice mixture. Cook, stirring occasionally, until liquid has mostly absorbed. Repeat with remaining water, adding 1/2 cup at a time and stirring until liquid has absorbed, until rice is al dente and mixture is creamy, ⏱️ 25-30 minutes . TIP: Depending on the size of your pan, you may need a little more or a little less water. Reduce heat to medium low. Stir in cream sauce base , vidalia onion paste , salt , and pepper . Cook, stirring occasionally, until thickened, ⏱️ 2-4 minutes more.

   arborio rice: 1.5 c, cream sauce base: 8 oz, vidalia onion paste: 1 oz, salt, pepper
3. 

   3

   Once risotto is done, remove from heat; stir in broccoli, white cheddar cheese , and butter (2 TBSP for 4 servings) until melted and combined. Taste and season with salt and pepper if desired. TIP: Risotto should be a little loose and saucy right before serving; it will thicken as it cools. If too thick, stir in water 1 TBSP at a time.

   white cheddar cheese: 1 c, butter: 1 tbsp, salt, pepper
4. 

   4

   Divide risotto between bowls; top with yellow cheddar cheese , crispy fried onions , and scallion greens. Serve.

   cheddar cheese: 1 c, crispy fried onions: 2 unit