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Broccoli Parmesan Risotto Recipe

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4.2 from 46 reviews

This Broccoli Parmesan Risotto is a creamy, comforting dish perfect for a cozy meal. Featuring tender arborio rice cooked to perfection with savory onion, garlic, and a hint of white wine, it’s enriched with fresh broccoli florets and topped with rich Parmigiano-Reggiano cheese and butter. Garnished with fresh parsley and seasoned with black pepper, this risotto balances luscious flavors and delightful textures for an impressive vegetarian main or side dish.

Ingredients

Base

  • 2 tablespoons extra-virgin olive oil
  • ½ large yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt

Liquids and Rice

  • 1 cup dry white wine (such as sauvignon blanc or pinot grigio)
  • 6 cups low-sodium vegetable broth
  • 2 cups arborio rice

Vegetables

  • 4 to 5 cups broccoli florets

Finishing Ingredients

  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons finely chopped fresh parsley
  • 3 tablespoons butter
  • Freshly ground black pepper, to taste

Instructions

  1. Sauté Aromatics: Heat the extra-virgin olive oil in a large heavy-bottomed skillet or wide saucepan over medium heat. Add the finely diced yellow onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Then add the minced garlic and kosher salt, cooking for another 1-2 minutes until fragrant, making sure not to burn the garlic.
  2. Toast Rice: Add the arborio rice to the pan with the onions and garlic. Stir continuously for 1-2 minutes to lightly toast the rice and coat it with oil and aromatics, which helps release its starch for a creamy texture.
  3. Deglaze with Wine: Pour in the dry white wine and cook, stirring often, until the wine is almost completely absorbed by the rice. This step adds depth and a subtle acidity to balance the dish.
  4. Simmer with Broth: Begin adding the low-sodium vegetable broth gradually, about ½ cup at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more broth. Continue this process for about 18-20 minutes, or until the rice is creamy but still has a slight bite (al dente).
  5. Cook Broccoli: When you have about 5-7 minutes left of cooking the rice, stir in the broccoli florets. The broccoli will steam and soften in the cooking risotto, becoming tender yet vibrant green.
  6. Finish Risotto: When the rice and broccoli are cooked to your liking, remove the pan from heat. Stir in the butter, freshly grated Parmigiano-Reggiano cheese, and finely chopped parsley until the risotto is rich and creamy. Adjust seasoning with freshly ground black pepper to taste.
  7. Serve: Spoon the risotto onto plates or serving bowls immediately while warm. Garnish with additional parsley or cheese if desired. Enjoy your comforting, flavorful Broccoli Parmesan Risotto!

Notes

  • Use low-sodium broth to control the saltiness of the dish as Parmesan cheese adds salty flavor.
  • Stirring regularly helps release the rice’s starch, creating a creamy texture without cream.
  • You can substitute broccoli with other green vegetables like asparagus or peas.
  • Choose a dry white wine that you enjoy drinking, as it impacts flavor.
  • For a richer taste, add a splash of heavy cream just before finishing (optional).

Find it online: https://justsosavory.com/broccoli-parmesan-risotto-recipe/