Description
A creamy, cheesy risotto featuring tender broccoli florets and nutty Parmesan cheese, perfect for a cozy and comforting vegetarian meal.
Ingredients
Scale
- 1 cup arborio rice
- 2 tbsp olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1/2 cup white wine (optional)
- 2 cups broccoli florets, finely chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- Salt and pepper to taste
Instructions
- Heat the broth in a saucepan and keep it warm over low heat.
- In a large pan, heat olive oil over medium heat. Sauté the chopped onion until translucent.
- Add minced garlic and cook for 1 minute.
- Stir in the arborio rice and cook for 1-2 minutes to lightly toast the grains.
- Pour in white wine (if using) and stir until fully absorbed.
- Add the warm broth one ladle at a time, stirring constantly and letting each addition absorb before adding the next.
- After about 10 minutes, stir in finely chopped broccoli florets.
- Continue adding broth and stirring until the rice is tender and creamy, about 20-25 minutes total.
- Remove from heat and stir in butter and grated Parmesan cheese until melted and creamy.
- Season with salt and pepper to taste.
Notes
- Use cheddar or asiago cheese for a different flavor profile.
- Add lemon zest or a squeeze of lemon juice for brightness.
- Stir in cooked chicken or shrimp for a protein boost.
- Use riced cauliflower instead of rice for a low-carb version.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 380
- Sugar: 3g
- Sodium: 580mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg