Broccoli Cheddar Risotto

Note: This is a two-pan method to save time. You can use one pan and cook the broccoli first, drain, then use the same pan for the risotto. That will take about 10 more minutes. Your call!

Heat a large pot with 4 inches of water and 1 tablespoon of salt and bring it to a boil. Add the broccoli and cook for 90 seconds, then drain off the water. Set the broccoli aside.

Meanwhile, heat a separate large pan to medium heat with 1 tablespoon of the butter. Add the onion and celery to the butter and stir to cook for 2 minutes with a sprinkle of salt. Add the garlic and cook for 1 minute.

Add the rice and cook for 2 minutes more, stirring to let the rice become coated in the butter. Pour in the wine and let it bubble and reduce. If the wine doesn’t immediately bubble, turn up the heat slightly.

When the wine has reduced, add the stock/water one cup at a time, stirring often, until it is completely dissolved. Keep adding the stock 1 cup at a time for 25-35 minutes until the rice is cooked through. Taste it to be sure!

Add more salt and pepper as you cook the risotto. Remember that you’ll be adding cheese with lots of salt too.

When the rice is cooked through, stir in the remaining butter and MOST of the almonds, broccoli and cheese. Save a little of each for topping!

Stir the risotto together and taste one more time for seasoning.

Serve topped with almonds, broccoli, cheese and a drizzle of olive oil.

WAY better than Panera.