Description
A warm and creamy Broccoli Risotto that’s rich, savory, and packed with fresh broccoli, perfect for a comforting meal.
Ingredients
- 1 ½ cups arborio rice
- 4 cups chicken or vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 cups broccoli florets, chopped
- ½ cup dry white wine (optional)
- ½ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Warm the broth in a medium saucepan over low heat.
- In a large skillet, heat olive oil over medium heat and sauté the onion until translucent, about 5 minutes. Add garlic and cook for 30 seconds.
- Add the arborio rice and stir constantly for 2-3 minutes until edges are slightly translucent.
- Pour in the dry white wine and stir until absorbed.
- Gradually add the warm broth one ladle at a time, allowing each addition to absorb before adding more.
- When adding the final broth addition, stir in the broccoli and cook for another 4-5 minutes.
- Remove from heat and stir in Parmesan, butter, salt, and pepper until smooth.
- Spoon into bowls, garnish with parsley, and serve.
Notes
For enhanced flavor, consider adding herbs, lemon zest, or mushrooms. Constant stirring is key to achieve the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg