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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.

Course Side Dish
Prep Time 5 minutes
Cook Time 30 minutes
Servings 6 people

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

  1. 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.
  2. 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.
  3. While the risotto is cooking, steam the broccoli. Drain and finely chop the broccoli.
  4. Stir the broccoli into the risotto. Season to taste with salt and pepper. Stir in parsley, thyme, butter and cheese until cheese melts.