Broccoli Parmesan Risotto
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Broccoli Parmesan Risotto
Broccoli Parmesan Risotto is a creamy, cheesy Italian rice dish featuring tender broccoli florets and rich Parmesan cheese combined with perfectly cooked Arborio rice. This comforting yet elegant meal is easy to prepare with simple ingredients, offering a nutritious balance of flavors and textures. Ideal for impressing guests or a satisfying weeknight dinner, it delivers velvety creaminess alongside vibrant, fresh broccoli.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Scale
Main Ingredients
- 1 cup Arborio rice
- 2 cups fresh broccoli florets
- 1 cup grated Parmesan cheese
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth, warmed
- 2 tbsp butter
- 2 tbsp olive oil
- 1/4 cup dry white wine (optional)
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep the Broccoli: Wash the broccoli and cut into bite-sized florets. Lightly steam or blanch them just until bright green and tender-crisp to retain vibrant color and texture.
- Sauté Aromatics: Heat olive oil and butter over medium heat in a large pan. Add the finely chopped onion and minced garlic, cooking gently until soft and translucent to build a flavorful base.
- Toast the Arborio Rice: Add the Arborio rice to the pan and stir for 2 minutes so each grain gets coated in oil and is lightly toasted, aiding even cooking and starch release.
- Deglaze with White Wine: Pour in the white wine (if using) and allow it to simmer off while the rice absorbs its acidity. If skipping wine, begin adding warm broth directly here.
- Gradually Add Broth: Slowly ladle in the warm broth, adding a little at a time and stirring frequently. This slow absorption helps release the rice’s starch and creates the creamy risotto texture.
- Stir in Broccoli and Parmesan: When the rice is almost cooked but still slightly firm, fold in the steamed broccoli and grated Parmesan. Stir gently and cook for 1-2 more minutes until cheese melts and broccoli is heated through.
- Season and Finish: Season with salt and pepper to taste, then remove from heat. Add a small pat of butter to enrich the risotto further and serve immediately while hot and creamy.
Notes
- Use warm broth to maintain even cooking temperature and prevent cooling the rice.
- Stir often to unlock starches, essential for creamy risotto.
- Add broth gradually; rushing can result in uneven cooking and poor texture.
- Grate Parmesan fresh for best melting and flavor.
- Steam broccoli lightly to keep it crisp and vibrant, avoiding mushiness.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: broccoli risotto, Parmesan risotto, creamy risotto, vegetarian risotto, gluten-free risotto, Italian rice dish
