Creamy Cheddar Broccoli & Shrimp Risotto

🥘 Ingredients

• arborio rice
  1 c
• broccoli
  1 unit
• butter
  1 tbsp
• cheddar cheese
  ½ cup
• cream sauce base
  ½ cup
• crispy fried onions
  ¼ cup
• oil
  1 tbsp
• pepper
  1 tsp
• salt
  1 tsp
• scallions (whites)
  4 unit
• shrimp
  8 oz
• vidalia onion paste
  1 tbsp
• water
  5 c
• white cheddar cheese
  ¾ cup

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425°F. In a medium pot , bring water to a boil, then reduce to a low simmer. Wash and dry all produce.

   water: 5 c
2. 

   2

   While the broccoli roasts, heat a drizzle of oil in a large pan over medium heat. Add scallions and cook, stirring, until fragrant ⏱️ 60 seconds . Stir in vidalia onion paste , cream sauce base , and shrimp until cooked. Add arborio rice and stir until evenly coated ⏱️ 20 seconds .

   broccoli: 1 unit, oil: 1 tbsp, scallions: 4 unit (whites), vidalia onion paste: 1 tbsp, cream sauce base: ½ cup, shrimp: 8 oz, arborio rice: 1 c
3. 

   3

   Once the risotto is done, remove from heat; stir in the roasted broccoli, white cheddar cheese , and butter until melted and combined. Taste and season with salt and pepper if desired. If too thick, stir in water 1 tbsp at a time.

   white cheddar cheese: ¾ cup, butter: 1 tbsp, salt: 1 tsp, pepper: 1 tsp
4. 

   4

   Divide the risotto between bowls; top with cheddar cheese , crispy fried onions , and scallions(greens). Serve immediately.

   cheddar cheese: ½ cup, crispy fried onions: ¼ cup