Broccoli Risotto Recipe
Creamy and flavorful, this Broccoli Risotto is a comforting dish that combines the richness of Parmesan cheese with the freshness of broccoli. Perfect for a cozy dinner at home or a special gathering.
Ingredients
For the Risotto:
- 1 1/2 cups arborio rice
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
For the Broccoli:
- 2 cups broccoli florets chopped into small pieces
- 1/2 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley chopped
Instructions
- Prepare the Risotto: In a medium saucepan, warm the broth over low heat.
- Sauté Aromatics: Heat olive oil in a large skillet. Add onion, cook until soft, then add garlic.
- Toast the Rice: Stir in arborio rice and cook until lightly toasted.
- Deglaze with Wine: Pour in white wine and cook until absorbed.
- Cook the Risotto: Gradually add warm broth, stirring until creamy and tender.
- Add Broccoli: Stir in broccoli with final broth addition and cook until tender.
- Finish and Serve: Remove from heat, stir in Parmesan, butter, salt, and pepper. Garnish with parsley.
Notes
- Enhance flavor with a squeeze of lemon juice.
- Leftovers can be refrigerated for up to 3 days.