I stole this recipe for Broccoli Risotto from kitchenconfidante.com. This tasty recipe combines a vegetable and a side dish. First onion and garlic are cooked in a saucepan. Then Arborio rice is toasted in the same pan. Next 2 cups of broth are added and cooked until nearly absorbed. This is repeated with more broth, one cup at a time until all of the broth is nearly absorbed. Then cooked broccoli is stirred in with seasonings, butter and Parmesan cheese. The risotto is stirred until the cheese melts.
Did you know? Risotto is an Italian rice specialty made by stirring hot stock into a mixture of rice that has been sautéed in butter. The stock is added slowly while cooking until all the liquid absorbed.¹ (see more trivia in the Trivia tab)
The ingredients for this recipe are: 2 tbsp olive oil, 1 ½ cups onion, 2 cloves garlic, 1 ½ cups Arborio rice, 4 ½ cups chicken broth, 3 cups broccoli florets, salt, black pepper, 1 tbsp parsley, ½ tsp thyme, ½ cup grated Parmesan cheese and 1 tbsp butter
Heat olive oil in medium sauce pan over medium-low heat. Then add onion and garlic, cook for about 5 minutes, or until onion is translucent.
Steam the broccoli (I use frozen broccoli and steam in the microwave).
Stir in the rice into the onions and garlic, then toast for about a minute, making sure the grains are coated.
Next stir in 2 cups of broth, and cook until liquid is nearly absorbed, stirring frequently.
Continue adding the remaining stock, 1 cup at a time, stirring often and adding another cup when the liquid is nearly absorbed. This should take about 25 minutes.
Then stir in the drained broccoli.
Season to taste with salt and pepper. Stir in the parsley, thyme, butter and cheese.
Once the cheese is melted, the risotto is ready to serve.
If you liked this recipe for Broccoli Risotto then you can try Sausage and Mushroom Risotto, Italian Pot Roast & Parmesan Risotto or Broccoli Cauliflower Casserole.
Broccoli Risotto
This tasty recipe combines a vegetable and a side dish. First onion and garlic are cooked in a saucepan. Then Arborio rice is toasted in the same pan. Next 2 cups of broth are added and cooked until nearly absorbed. This is repeated with more broth, one cup at a time until all of the broth is nearly absorbed. Then cooked broccoli is stirred in with seasonings, butter and Parmesan cheese. The risotto is stirred until the cheese melts.
Ingredients
- 2 tbsp olive oil
- 1 ½ cups onion finely chopped
- 2 cloves garlic minced
- 1 ½ cups Arborio rice
- 4 ½ cups chicken broth
- 3 cups broccoli florets
- Salt
- Black pepper
- 1 tbsp parsley chopped
- ½ tsp thyme
- ½ cup grated Parmesan cheese
- 1 tbsp butter
Instructions
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Heat olive oil in medium sauce pan over medium-low heat. Add onion and garlic, cook for about 5 minutes, or until onion is translucent. Stir in the rice and toast for about a minute or so, making sure the grains are coated.
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Stir in 2 cups of broth, and cook until liquid is nearly absorbed, stirring frequently. Continue adding the remaining stock, 1 cup at a time, stirring often and adding each addition when the liquid is nearly absorbed. This should take about 25 minutes.
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While the risotto is cooking, steam the broccoli. Drain and finely chop the broccoli.
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Stir the broccoli into the risotto. Season to taste with salt and pepper. Stir in parsley, thyme, butter and cheese until cheese melts.