Description

Broccoli and cheese risotto is a creamy, comforting dish that combines tender arborio rice with fresh broccoli and rich Parmesan cheese. Perfect for any occasion, this recipe is simple enough for beginners yet impressive enough for dinner parties. With its delightful aroma and velvety texture, every bite is a warm hug for the soul.

Ingredients

Scale

1 cup arborio rice
2 cups fresh broccoli florets
4 cups vegetable broth
1 cup grated Parmesan cheese
1 medium onion, finely chopped
2 cloves garlic, minced
2 tbsp unsalted butter
1 tbsp olive oil
Juice of 1 lemon
Freshly cracked black pepper to taste

Instructions

Prep your ingredients: Gather all ingredients and have your vegetable broth simmering on low heat.
Sauté aromatics: In a large pot, heat olive oil and butter over medium heat. Add chopped onion; cook until translucent (about 5 minutes). Stir in minced garlic for another minute.
Toast rice: Add arborio rice, stirring continuously for 2-3 minutes until lightly toasted.
Gradually add broth: Pour in warmed vegetable broth one ladle at a time, stirring constantly until most liquid is absorbed before adding more.
Add broccoli: When rice is nearly cooked (about 15 minutes in), add fresh broccoli florets. Stir until rice is creamy and al dente (about 5 more minutes).
Finish with cheese: Remove from heat, fold in grated Parmesan cheese, lemon juice, and black pepper to taste.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 cup (200g)
Calories: 350
Sugar: 2g
Sodium: 550mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 3g
Protein: 12g
Cholesterol: 30mg

Keywords: For added flavor, consider using homemade vegetable broth. Feel free to swap broccoli with asparagus or peas for a different twist. To make it vegan, use non-dairy cheese alternatives.