Description
Broccoli and cheese risotto is the ultimate comfort food, blending creamy Arborio rice with vibrant broccoli and rich Parmesan cheese.
Ingredients
Scale
- 1 cup Arborio rice
- 2 cups fresh broccoli florets
- 4 cups vegetable broth
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté chopped onions until translucent.
- Add minced garlic and Arborio rice, stirring for about 1-2 minutes until coated.
- Gradually add vegetable broth one ladle at a time, stirring continuously until mostly absorbed.
- After about 10 minutes of cooking, stir in fresh broccoli florets.
- Cook until the rice is al dente (18-20 minutes), then mix in butter and grated Parmesan until creamy.
- Season with salt and pepper; serve hot with extra Parmesan if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg
Keywords: For added protein, consider mixing in grilled chicken or sautéed mushrooms. To store leftovers, keep in an airtight container in the fridge for up to three days.