Description
Broccoli Parmesan Risotto combines tender arborio rice, finely chopped broccoli, butter, and freshly grated Parmigiano-Reggiano. This creamy stovetop dinner serves six and comes together in about 45 minutes.
Ingredients
2 tablespoons extra-virgin olive oil
1/2 large yellow onion, finely diced
4 garlic cloves, minced
1 teaspoon kosher salt, divided
1 cup dry white wine, such as Sauvignon Blanc or Pinot Grigio
6 cups low-sodium vegetable broth
2 cups arborio rice
4 to 5 cups broccoli florets
1 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons finely chopped fresh parsley
3 tablespoons butter
Freshly ground black pepper, to taste
Extra Parmesan and parsley for serving, optional
Instructions
1. Pulse the broccoli florets in a food processor until they resemble coarse rice. Alternatively, chop them very finely by hand.
2. Pour the vegetable broth into a saucepan. Keep it at a gentle simmer throughout the cooking process.
3. Heat the olive oil in a large, deep pan or Dutch oven over medium heat.
4. Add the diced onion and cook until soft and translucent.
5. Stir in the garlic and half of the kosher salt. Cook for about 30 seconds while stirring.
6. Add the arborio rice. Stir and toast the rice for about 2 minutes.
7. Pour in the white wine. Stir until the rice absorbs all the liquid.
8. Add the hot broth one cup at a time. Stir frequently and let the rice absorb each cup before adding the next.
9. Stir in the broccoli rice with the final cup of broth.
10. Continue cooking until the arborio rice feels tender with a slight bite and the broccoli softens.
11. Remove the pan from the heat.
12. Stir in the Parmigiano-Reggiano, parsley, butter, remaining salt, and black pepper.
13. Mix until the cheese and butter melt and the risotto turns creamy.
14. Taste and adjust the seasoning as needed.
15. Serve immediately with extra Parmesan and parsley, if desired.
Notes
Use arborio or another starchy short-grain rice for the best creamy texture.
Do not rinse the rice before cooking because its surface starch helps thicken the risotto.
Keep the broth hot throughout cooking so the rice cooks evenly.
Add the broth gradually rather than pouring it in all at once.
The finished rice should feel tender with a slight bite. Do not cook it until mushy.
Use freshly grated Parmigiano-Reggiano for the richest flavor and smoothest finish.
You may replace vegetable broth with chicken broth.
You may replace the white wine with an equal amount of additional broth.
For a richer texture, stir in a small splash of heavy cream at the end.
For a dairy-free version, omit the butter and cheese. The finished dish will taste lighter and less creamy.
You may replace the broccoli with spinach, peas, or grated zucchini.
Refrigerate leftovers in an airtight container for 4 to 5 days.
You may freeze risotto, although freezing can soften its texture.
Reheat leftovers gently with a splash of broth or water until creamy again.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-inspired
Nutrition
- Serving Size: About 1 1/2 cups
- Calories: 471
- Sugar: 3 g
- Sodium: 724 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 63 g
- Fiber: 5 g
- Protein: 13 g
- Cholesterol: 26 mg