Broccoli Risotto Recipe

Name: Broccoli Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil, divided; 1 garlic clove, thinly sliced; 2 cups broccoli florets; 2-1/3 cups chicken broth, divided; 1/4 cup chopped fresh parsley, divided; Salt and pepper to taste; 1/2 small onion, chopped; 3/4 cup uncooked long-grain or Italian Arborio rice; 2/3 cup dry white wine or chicken broth; 1 tablespoon lemon juice; 2 tablespoons butter; 1/4 cup grated Parmesan cheese, divided

Servings: persons

1/4 cup olive oil, divided
1 garlic clove, thinly sliced
2 cups broccoli florets
2-1/3 cups chicken broth, divided
1/4 cup chopped fresh parsley, divided
Salt and pepper to taste
1/2 small onion, chopped
3/4 cup uncooked long-grain or Italian Arborio rice
2/3 cup dry white wine or chicken broth
1 tablespoon lemon juice
2 tablespoons butter
1/4 cup grated Parmesan cheese, divided

1
In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside.
2
Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly.
3
In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.)
4
Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, divided, 1 garlic clove, thinly sliced, 2 cups broccoli florets, 2-1/3 cups chicken broth, divided, and more.

Yes, Broccoli Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Broccoli Risotto

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