Delicious Broccoli Parmesan Risotto Recipe

This broccoli Parmesan risotto is an unfussy yet elegant dish that’s perfect for any occasion.

If you’ve never made risotto before, don’t worry—it’s a creamy Italian rice recipe that is both a fabulous vegetarian side dish and a comforting main course.

Plus, it’s a great way to sneak in some veggies!

Ingredients

• 1/2 onion, diced
• 4-5 cups broccoli florets (about one large bunch)
• 2 tablespoons fresh parsley, chopped
• 6 cups vegetable or chicken broth
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon kosher salt (plus more to taste)
• 2 cups arborio rice
• 1 cup dry white wine (Sauvignon Blanc or Pinot Grigio)
• 1 cup freshly grated Parmigiano Reggiano cheese
• 3 tablespoons butter
• Freshly ground black pepper, to taste

Step 1: Prepare the Ingredients

Start by dicing up half of an onion. This will add flavor and texture to the risotto.

Set the chopped onion aside in a prep bowl.

Next, measure out about four to five cups of broccoli florets.

Step 2: Process the Broccoli

Add the broccoli florets to a food processor and pulse a few times until you have broccoli rice.

Make sure it’s processed finely to avoid large chunks in the risotto.

Set the broccoli rice aside for later use.

Step 3: Warm the Broth

In a separate pot, bring six cups of vegetable or chicken broth to a low simmer.

This is crucial because adding cold broth will affect the cooking process.

Keep the broth warm while you prepare the risotto.

Step 4: Sauté the Aromatics

In a large sauté pan, add two tablespoons of olive oil over medium heat.

Once hot, add the diced onion and sauté for about four to five minutes until softened.

Then, add four minced garlic cloves and half a teaspoon of kosher salt. Stir for another 30 seconds.

Step 5: Toast the Rice

Add two cups of arborio rice to the pan, making sure not to rinse it beforehand.

Stir the rice for about a minute to lightly toast it and absorb the moisture from the onion.

This step is essential for achieving that creamy texture.

Step 6: Add the Wine

Pour in one cup of dry white wine to deglaze the pan.

Stir for about two to three minutes until the wine is fully absorbed.

This adds a lovely floral touch and depth of flavor to the dish.

Step 7: Add the Broth Gradually

Now, start adding the warm broth, one cup at a time, stirring constantly.

Allow each cup to be absorbed before adding the next, which should take about 15 to 20 minutes.

This slow process is key to achieving a creamy risotto texture.

Step 8: Incorporate the Broccoli Rice

When you add the last cup of broth, also add the broccoli rice.

Stir until the broth is fully absorbed and the broccoli is tender.

This will only take a few minutes since the broccoli is finely processed.

Step 9: Finish the Risotto

Remove the risotto from the heat and stir in one cup of freshly grated Parmigiano Reggiano cheese.

Also add the chopped parsley, three tablespoons of butter, and freshly ground black pepper.

If you want a creamier texture, feel free to add a splash of heavy cream at this point.

Step 10: Serve and Enjoy!

Garnish the risotto with additional Parmigiano Reggiano and parsley before serving.

This dish is perfect as a main course or as a side dish.

Enjoy your delicious broccoli Parmesan risotto with a glass of white wine!

This risotto is not only hearty but also makes for great leftovers, staying fresh for about four to five days in the fridge. Enjoy!