Broccoli Risotto

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Broccoli risotto is a creamy, flavorful dish made with Arborio rice, vegetable broth, Parmesan cheese, and broccoli. It is a perfect vegetarian meal that is easy to make and can be enjoyed any time of the year.

To prepare broccoli risotto, first sauté chopped onions and garlic in olive oil until they are translucent. Then add the Arborio rice to the pan and stir to coat it with the oil. Next, add vegetable broth to the rice one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next.

After about 15-20 minutes, the rice should be cooked and creamy. At this point, add chopped broccoli florets to the pan and continue to cook for a few more minutes until the broccoli is tender but still has a bit of crunch.

Finally, stir in grated Parmesan cheese and season with salt and pepper to taste. Serve the broccoli risotto hot, garnished with some additional grated Parmesan cheese and fresh parsley if desired.

This dish is a delicious and healthy way to enjoy broccoli, and the creamy risotto texture is sure to satisfy any comfort food cravings.

Broccoli Risotto Ingredients

4 cups broccoli florets (cut into bite sized pieces)1/2 tsp salt (to taste)1/4 tsp ground black pepper (to taste)3 tbsp olive oil (divided)1&1/2 cups onion (finely diced)4 cloves garlic (minced)1&1/2 cups short grain rice6 cups chicken or vegetable broth1/2 tsp thyme1/2 cup Parmigiano Reggiano (freshly grated)

Steps

Preheat oven to 200 deg C, place 1/2 of broccoli florets on a baking sheet & toss with 1 tbsp of olive oil. Sprinkle with salt & pepper, roast for 20 mins until golden.In a separate pot, heat stock on low until warm.In a large pan, heat remaining olive oil over medium heat, add onion & garlic, sauté for 5 mins, or until onion turns translucent.Add remaining broccoli & rice, stir for 1 min.Add 2 cups of stock & cook until liquid is nearly all absorbed, stirring frequently.Add 1/2 the roasted broccoli & continue adding remaining stock, 1 cup at a time, stirring often & adding only when liquid is nearly all absorbed (should take abt 30 mins)Add thyme & grated cheese, stir well & taste to adjust seasoning.Ladle risotto into serving plates, garnish with remaining roasted broccoli & more grated cheese, drizzle some evoo & serve immediately.