Oven-Baked Broccoli and Cheddar Risotto

Ingredients:

• 4 cups lightly salted chicken broth
• 1 head of broccoli, cut into small florets
• 1 tbsp extra-virgin olive oil
• 3 tablespoons unsalted butter
• Half a small onion, finely chopped
• 1 and 3/4 tbsp. arborio rice
• 1/4 cup dry white wine
• 1 cup grated sharp cheddar (about 110 g)

Preparation:

1. Position oven racks in the upper and lower thirds of the oven and preheat to 220°C (425°F). Bring the chicken broth to a gentle simmer.
2. On a rimmed baking sheet, toss the broccoli with olive oil. In a large Dutch oven or ovenproof saucepan, melt 2 tablespoons of butter over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and toss to coat.
3. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, 3/4 teaspoon salt, and black pepper to taste, and bring to a simmer. Cover and place on the bottom rack of the oven. Place the baking sheet with broccoli on the top rack. Bake, stirring the rice and broccoli once halfway through, until most of the liquid has been absorbed and the broccoli is tender, 20 to 25 minutes.
4. Remove the rice and broccoli from the oven. Add ¾ cup hot water, the remaining 1 tablespoon of butter, and the cheese to the pan with the rice and stir (add a little more hot water if the risotto looks dry). Stir the broccoli into the risotto.