Broocoli Cheese Risotto

While I was dusting off my blog, I found a draft of a post from way back in June, and it contains an interesting recipe. So four months later than intended, I thought I would share it anyway.

Tonight I glanced in my fridge and wondered what I should make for dinner. Every weekend we create a basic schedule of the week's meals. Tonight's block on the schedule said "rice." That means paella or risotto or something else with rice as its main ingredient.

I love Mark Bittman's explanation of paella. He calls it "rice with stuff in it" and declares it a perfect use for leftovers. I also love risotto, but sometimes I don't really know what to do with it. However, I poked my head into the fridge where a stray broccoli crown and a few ounces of sharp cheddar cheese caught my attention.

Terry had a rather rough day (two job interviews that did not go smoothly), so I wanted to make something comforting. Risotto is not exactly comfort food; it lacks that essential familiar-from-childhood quality that makes certain foods so comforting. But nothing invokes holidays from my childhood faster than a broccoli cheese casserole.

Unless I'm baking, my favorite dishes are the ones I can  throw together without a lot of measuring or recipe following. Here's what I improvised:


Ingredients
olive oil
butter
1/2 large onion, chopped
3 cloves garlic, minced
1 broccoli crown, chopped
handful of baby carrots, chopped
2-3 cups chicken stock, warmed
1 cup arborio (risotto) rice
3/4 cup  shredded sharp cheddar
1/3 cup white wine (optional)
pepper and/or other spices to taste

Directions
In a large skillet, melt about 1/2 tbsp butter with about 1/2 tbsp olive oil. Saute onion, garlic, carrots, and broccoli over medium heat until the carrots and onions begin to soften (about 5 minutes). Add rice and saute until the grains start to look translucent.

Add wine (or use the same amount of stock) and cook, stirring, until the liquid is absorbed. Add a ladle full of stock and cook, stirring, until the liquid is absorbed. Continue adding stock and cooking until the rice is tender. Add pepper and cheese. Stir. Serve.