The word “creamy” may not be enough for this meal. That height of velvety rice, risotto, is already luscious enough, but then we went and added in rich, delicious cheddar. And in case you're looking for something more than just “creamy,” roasted broccoli and red onion lend both a deep flavor and nice crunch to send this decadence over the top.
Bring a small pot with 4 cups water and vegetable base to a boil. Cut broccoli into bite-sized pieces, if needed. Halve and peel onion. Cut halves into ¼" dice. Mince garlic. Stem and mince parsley.
Begin Roasting the Vegetables
Toss together broccoli, onion, 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer and bake until lightly charred and tender, 10 minutes. Vegetables will finish cooking in a later step.
Finish Roasting the Vegetables
Carefully, add Parmesan to vegetables and roast until lightly browned, 3-5 minutes. While vegetables roast, start risotto.
Start the Risotto
Heat a medium pot over medium-high heat. Add 2 tsp. olive oil, Arborio rice, and garlic to hot pot. Cook, stirring constantly, until rice is lightly browned, 2-3 minutes. Add white wine, and stir constantly until evaporated, 30 seconds. Add 1 cup hot broth. Rice should just be covered by broth. Stir constantly, until nearly all broth is absorbed, 4-6 minutes.
Finish the Risotto
Add another ½ cup broth and stir constantly until broth is nearly all absorbed. Repeat this process, stirring constantly, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be broth left. Remove pot from burner and stir in cheddar, butter, and half the parsley (reserve remaining for garnish). Season with ¼ tsp. salt and a pinch of pepper.
Plate the Dish
Scoop a serving of risotto onto a plate or shallow bowl. Top with roasted vegetables and garnish with remaining parsley.