Go Back

Broccoli, Cauliflower & Cheese 'Orzotto'

A creamy and hearty dish combining broccoli, cauliflower, and cheese, perfect for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Vegetarian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup arborio rice
  • 1 head broccoli, cut into small florets
  • 1 head cauliflower, cut into small florets
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable stock
  • 1 cup grated cheese (such as cheddar or a mix)
  • 2 tablespoons olive oil
  • to taste Salt
  • to taste Pepper
  • optional Fresh herbs for garnish (like parsley or chives)

Method
 

Preparation
  1. Wash and cut the broccoli and cauliflower into small pieces. Set them aside.
  2. In a large pot, pour in the olive oil and heat it over medium heat.
Cooking
  1. Add the chopped onion to the pot and cook until soft and translucent, about 3-4 minutes.
  2. Add the minced garlic and cook for another minute.
  3. Pour in the arborio rice and mix well, stirring for 1-2 minutes.
  4. Gradually pour in the vegetable stock, one cup at a time, stirring continuously until absorbed. This process should take about 20 minutes.
  5. When the rice is creamy and just cooked, add the broccoli and cauliflower florets. Stir well and cook for another 5-7 minutes, or until the vegetables are tender.
  6. Remove the pot from heat and stir in the grated cheese until it melts. Season with salt and pepper to taste.
  7. Spoon the creamy 'orzotto' into bowls and sprinkle fresh herbs on top for added flavor.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Reheat with a splash of water or broth to keep it creamy. Can also be frozen for 2-3 months.