Mushroom Broccoli Risotto Recipe

Name: Mushroom Broccoli Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. broccoli; 2 cups mushrooms, sliced; 6-1/2 cups hot vegetable broth; 1/2 cup minced scallions, green included (about 5); 1 tablespoon, or 1 small, shallot; 3 tablespoons olive oil; 2-1/2 cups Arborio or Carnaroli rice; 1/2 cup dry white wine, or cooking wine; 1/2 teaspoon salt; 2 tablespoons unsalted butter, cut into bits; 1/2 cup Grana Padano cheese, freshly grated; Freshly ground pepper, to taste

Servings: persons

1/2 lb. broccoli
2 cups mushrooms, sliced
6-1/2 cups hot vegetable broth
1/2 cup minced scallions, green included (about 5)
1 tablespoon, or 1 small, shallot
3 tablespoons olive oil
2-1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine, or cooking wine
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into bits
1/2 cup Grana Padano cheese, freshly grated
Freshly ground pepper, to taste

1
Prepare the broccoli florets, keeping them small, and the scallions, shallot, and mushrooms. Peel broccoli stems and slice into 2-inch pieces.
2
In a saucepan, heat the vegetable broth.
3
In a 3- to 4-quart casserole or pot, heat the olive oil over medium heat. Add the scallion, shallot, and mushrooms and saute until shallots are translucent, about 4 minutes, stirring often.
4
Add the rice and stir to coat with oil. Toast rice until the edges become translucent, 1 to 2 minutes.
5
Add the wine and stir until well evaporated. Add 1/2 cup of the hot stock and the salt. Cook, stirring constantly until the stock has been absorbed. Continue to add stock in small batches and cook until absorbed. After about 12 minutes add the broccoli. Stir constantly until the rice mixture is creamy but al dente. This will take about 18 minutes.
6
Remove casserole from heat. Whip in butter until melted, then add the Grana Padano. Salt and pepper to taste. Serve warm.

441

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.

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: 1/2 lb. broccoli, 2 cups mushrooms, sliced, 6-1/2 cups hot vegetable broth, 1/2 cup minced scallions, green included (about 5), and more.

Yes, Mushroom 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.

Mushroom Broccoli Risotto

How did you like this recipe?

Frequently Asked Questions