Description
Broccoli and cheese risotto is a creamy, comforting dish that combines the rich flavors of Arborio rice, fresh broccoli, and savory Parmesan cheese. Perfect for weeknight dinners or special gatherings, this risotto embraces you with warmth in every bite. With its vibrant green color and delightful aroma, it’s guaranteed to impress your guests while satisfying your cravings for something indulgent yet simple to prepare.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh broccoli florets
- 4 cups low-sodium vegetable broth
- 1 cup freshly grated Parmesan cheese
- 1 small onion, minced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
Instructions
- Chop broccoli into small florets and mince onion and garlic.
- Heat olive oil in a large pan over medium heat. Add onion until translucent; stir in garlic for one minute.
- Add Arborio rice and toast for 1-2 minutes until lightly golden.
- Slowly pour in warm vegetable broth, one ladle at a time, stirring continuously until absorbed.
- When rice is al dente (about 18-20 minutes), stir in broccoli and Parmesan cheese until melted.
- Remove from heat; stir in butter and lemon juice before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 410
- Sugar: 2g
- Sodium: 560mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: For added richness, finish with more cheese before serving. Experiment with different cheeses like cheddar or gouda for variety. Store leftovers in an airtight container; reheat on the stovetop with a splash of broth.