Ingredients Jump to Instructions ↓

  1. 3 cups fresh broccoli florets

  2. 2 (5 1/2-ounce) packages BUITONI Risotto with Garden Vegetables, cooked and kept warm

  3. 2 cups (8 ounces) shredded Fontina cheese - divided use

  4. 1/3 cup plain, dry bread crumbs

Instructions Jump to Ingredients ↑

  1. Preheat oven to 375ºF (190ºC). Lightly grease 2-quart casserole. Microwave broccoli in covered, medium, microwave-safe bowl on HIGH (100%) power for 5 minutes. Spread 2 cups risotto into prepared casserole. Evenly distribute broccoli over risotto; sprinkle with 1 1/2 cups cheese. Spread remaining risotto over cheese; sprinkle with remaining cheese and bread crumbs. Bake for 20 to 25 minutes or until golden brown.


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