Roasted Broccoli & Cheddar Risotto

2/20/2024

Prep Time: 20 Min
Cook Time: 25 - 30 Min

Yields: 4 Side / 2 Main

WHAT YOU NEED

1 Head Broccoli (4 - 5 C Florets), EVOO, Red Pepper Flakes, 2 Tsp. Clubhouse Garlic Plus, Himalayan Salt & Cracked Pepper
4 Tbsp. Unsalted Butter, divided (3 / 1)
1 Tbsp. EVOO
1/2 Tbsp. Pepperoncini in Oil
3 cloves Garlic, crushed & minced
1/2 Yellow Onion, diced
1 C White Wine
1 L Pres. Choice Plant-Based Chik'n Broth
1/4 C Grana Padano, finely shredded
1 C Extra Old White Cheddar, shredded
Himalayan Salt
G A R N I S H - Green Onions, Grana Padano, Pepper Flakes

Pour the broth in to a medium sized pot and bring to a boil. Reduce to simmer and leave covered.
In the meantime, preheat your oven to 400 F. Toss the broccoli florets together with about 1/4 C EVOO, the Clubhouse seasoning, and a good pinch of pepper flakes. Transfer to a parchment lined baking sheet and sprinkle with salt & cracked pepper. Bake 15 - 20 until tender, flipping 2 or 3 times.

While the broccoli roasts, begin heating 3 Tbsp. butter, EVOO, pepperoncini, and garlic, in a 10" skillet set to just about medium. Once heated, stir and let everything sizzle for about a minute. Add the onion and a good pinch of salt. Continue to stir and cook another 3 - 4 minutes before adding in the rice and another pinch of salt. Stir and let the rice cook until it is translucent with the germ visible. Next, pour in the wine and let that sizzle until the rice has absorbed almost all of it. At this time, add a full ladle of broth and let it simmer until reduced. Continue to add broth by the ladleful along with a pinch of salt, allowing it to reduce almost entirely before adding the next ladle / pinch of salt. 3 - 4 times approximately and the rice should be just about right.

When the rice is just about ready, add in your last ladle of broth and let it simmer until reduced by about 2/3. I wanted it nice and creamy. Taste and ensure the rice is al dente / cooked to your liking. Turn off the heat and fold in the remaining Tbsp. butter, grana padano, and cheddar. Taste and adjust salt if needed. Let the risotto sit for a couple of minutes off the heat.
Serve the creamy risotto with a scoop of the roasted broccoli florets on top. Garnish with a sprinkle of pepper flakes, some grana padano, and some fresh green onions. ENJOY!