Broccoli Risotto Recipe

Name: Broccoli Risotto Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. extra virgin olive oil, divided; 1 garlic clove, thinly sliced; 2 c. broccoli flowerets; 2 1/3 c. chicken broth, divided; 1/4 c. minced fresh parsley, divided; Salt and pepper to taste; 1/2 sm. onion, cooked; 3/4 c. uncooked long grain or possibly Italian Arborio rice; 2/3 c. dry white wine or possibly chicken broth; 1 tbsp. lemon juice; 2 tbsp. butter; 1/4 c. grated Parmesan cheese, divided

Servings: persons

1/4 c. extra virgin olive oil, divided
1 garlic clove, thinly sliced
2 c. broccoli flowerets
2 1/3 c. chicken broth, divided
1/4 c. minced fresh parsley, divided
Salt and pepper to taste
1/2 sm. onion, cooked
3/4 c. uncooked long grain or possibly Italian Arborio rice
2/3 c. dry white wine or possibly chicken broth
1 tbsp. lemon juice
2 tbsp. butter
1/4 c. grated Parmesan cheese, divided

1
In a skillet, heat 2 Tbsp.
2
oil.
3
Saute/fry garlic and broccoli till garlic is soft, about 3 min.
4
Add in 1/3 c. chicken broth, 3 Tbsp.
5
parsley, and salt and pepper to taste.
6
Simmer, uncovered, just till broccoli is tender, about 10 min.
7
Set aside.
8
Meanwhile, heat remaining oil in a saucepan.
9
Cook onion till tender, about 3 min.
10
Add in rice and stir till rice is coated.
11
Heat remaining broth and stir 2/3 c. into rice mix.
12
Cook, stirring constantly, till all of the liquid is absorbed.
13
Add in remaining warm broth, 1/3 c. at a time, stirring constantly.
14
Allow the liquid to absorb between additions.
15
Cook, uncovered, till rice is creamy and grains are tender Total cooking time is about 20 min.
16
Stir in lemon juice, butter, 3 Tbsp.
17
Parmesan cheese and reserved broccoli.
18
Sprinkle with remaining Parmesan and parsley.
19
Serve immediately.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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 c. extra virgin olive oil, divided, 1 garlic clove, thinly sliced, 2 c. broccoli flowerets, 2 1/3 c. chicken broth, divided, and more.

Yes, Broccoli Risotto Recipe 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.

That's it — enjoy your meal!