The word “creamy” may not be enough for this meal. That elevated 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 shallot lend both a deep flavor and nice crunch to send this decadence over the top.
Prepare broth by bringing a small pot with 4 cups water and mirepoix base to a boil.
Cut broccoli into bite-sized pieces.
Halve and peel shallot. Cut halves into ¼" dice.
Stem and mince parsley.
Start Roasting the Vegetables
Toss together broccoli, shallot, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Massage oil and seasoning into broccoli.
Spread into a single layer and roast in hot oven until tender but still a bit crisp, 10-12 minutes.
Remove from oven. Vegetables will finish cooking in a later step.
Finish Roasting the Vegetables
Carefully, add Parmesan to vegetables and roast until broccoli is lightly browned, 4-6 minutes.
Remove from oven. Cover cooked vegetables with foil.
While vegetables roast, start risotto.
Start the Risotto
Place a medium pot over medium-high heat.
Add 1 tsp. olive oil, Arborio rice, and garlic to hot pot. Stir constantly until rice is toasted and opaque, 1-2 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 ½ cup hot broth and stir constantly until broth is nearly all absorbed. Repeat this process, stirring often, 18-20 minutes.
Taste as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be broth left.
Remove from burner and stir in cheddar, butter, half the parsley (reserve remaining for garnish), ¼ tsp. salt, and a pinch of pepper.
Plate dish as pictured on front of card, topping risotto with broccoli and shallot and garnishing with remaining parsley. Bon appétit!