BROCCOLI-CHEDDAR OVEN RISOTTO
Apr. 12th, 2015 08:38 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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creative_cooksBROCCOLI-CHEDDAR OVEN RISOTTO
Yield: 4 servings
4 cups low-sodium chicken or vegetable broth
1 bunch broccoli, cut into small florets
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
½ small onion, finely chopped
1 ¾ cups steel-cut oats
¼ cup dry white wine
Kosher salt
Freshly ground pepper
1 cup grated sharp cheddar cheese (about 4 ounces)
Preheat oven to 425 degrees.
Bring the broth to a low simmer in a saucepan. Toss the broccoli with olive oil on a rimmed baking sheet.
Melt 2 tablespoons of butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the oats and stir to coat. Pour in the wine and cook until evaporated, about 1 minute.
Add the hot broth, ¾ teaspoon salt, and pepper to taste; bring to a boil.
Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the oatmeal and broccoli once halfway through cooking until most of the liquid has been absorbed into the oatmeal and the broccoli is tender, 20 to 25 minutes.
Remove the oatmeal and broccoli from the oven. Add ¾ cup hot water, the remaining 1 tablespoon butter and the cheese to the oatmeal and stir until creamy (add a little more hot water to loosen, if necessary).
Stir in broccoli and serve.
Nutrition per serving: 570 calories; 28 g fat; 13 g saturated fat; 50 mg cholesterol; 26 g protein; 62 g carbohydrate; 3 g sugar; 11 g fiber; 305 mg sodium; 320 mg calcium.
Yield: 4 servings
4 cups low-sodium chicken or vegetable broth
1 bunch broccoli, cut into small florets
1 tablespoon extra-virgin olive oil
3 tablespoons unsalted butter
½ small onion, finely chopped
1 ¾ cups steel-cut oats
¼ cup dry white wine
Kosher salt
Freshly ground pepper
1 cup grated sharp cheddar cheese (about 4 ounces)
Preheat oven to 425 degrees.
Bring the broth to a low simmer in a saucepan. Toss the broccoli with olive oil on a rimmed baking sheet.
Melt 2 tablespoons of butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the oats and stir to coat. Pour in the wine and cook until evaporated, about 1 minute.
Add the hot broth, ¾ teaspoon salt, and pepper to taste; bring to a boil.
Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the oatmeal and broccoli once halfway through cooking until most of the liquid has been absorbed into the oatmeal and the broccoli is tender, 20 to 25 minutes.
Remove the oatmeal and broccoli from the oven. Add ¾ cup hot water, the remaining 1 tablespoon butter and the cheese to the oatmeal and stir until creamy (add a little more hot water to loosen, if necessary).
Stir in broccoli and serve.
Nutrition per serving: 570 calories; 28 g fat; 13 g saturated fat; 50 mg cholesterol; 26 g protein; 62 g carbohydrate; 3 g sugar; 11 g fiber; 305 mg sodium; 320 mg calcium.
