This broccoli Parmesan risotto is an unfussy, yet elegant and super tasty spin on the classic dish. It’s a creamy Italian rice recipe that can be served as a vegetarian side dish or main course. Risotto is a blank for a wide variety of seasonal ingredients and flavours.
Key Ingredients for Parmesan Risotto:
Each ingredient plays a key role in making this Broccoli Parmesan Risotto flavourful and balanced:
- ◉ Arborio Rice: The core ingredient for risotto, known for its creamy texture.
- ◉ Broth (Vegetable or Chicken): Provides the liquid base; must be warm for smooth cooking.
- ◉ Onion: Adds a subtle sweetness and flavour base.
- ◉ Garlic: Enhances the overall aroma and taste.
- ◉ White Wine (Optional): Adds depth and a hint of acidity; can be replaced with broth.
- ◉ Parmesan Cheese (Parmigiano Reggiano): For rich, cheesy flavour; freshly grated for the best results.
- ◉ Olive Oil: Used for sautéing onions and garlic.
- ◉ Butter: Adds creaminess and richness at the end.
- ◉ Fresh Parsley: For a fresh, herby garnish.
- ◉ Kosher Salt and Black Pepper: Essential for seasoning.
How to make Broccoli parmesan risotto step by step:
1
Prepare the Onion
- ◉ This broccoli Parmesan risotto is an unfussy, yet elegant and super tasty spin on the classic dish. It’s a creamy Italian rice recipe that can be served as a vegetarian side dish or main course. Risotto is a blank for a wide variety of seasonal ingredients and flavours.
2
Prepare the Broccoli
- ◉ You will need about 4-5 cups of broccoli florets. One large bunch of broccoli should be enough. Process the florets in a food processor until you achieve broccoli rice. This will help disperse the green flecks throughout the risotto.
3
Chop the Parsley
- ◉ Roughly chop two tablespoons of fresh parsley. Stir some into the risotto and keep a little extra for garnishing at the end.
Serving Tips
- Serve in shallow bowls, garnished with Parmesan, parsley, and freshly ground black pepper.
4
Warm the Broth
- ◉ It’s crucial that your broth is warm when adding it to the risotto. Bring 6 cups of vegetable or chicken broth to a low simmer in a separate pot.
5
Sauté the Onion
- ◉ In a large sauté pan, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until softened and translucent.
6
Add Garlic and Salt
- ◉ Add 4 minced garlic cloves and ½ teaspoon of kosher salt. Stir everything together for another 30 seconds.
7
Toast the Arborio Rice
- ◉ Add 2 cups of arborio rice to the pan. Don’t rinse the rice beforehand, as the starch is essential for the creamy texture of the risotto. Stir for a minute to toast the rice lightly.
8
Deglaze the Pan
- ◉ Add 1 cup of dry white wine, like Sauvignon Blanc or Pinot Grigio, to deglaze the pan. If you’re alcohol-free, you can substitute the wine with more broth. Stir for 2-3 minutes until the liquid is absorbed. essential for the creamy texture of the risotto. Stir for a minute to toast the rice lightly.
9
Add the Broth
- ◉ Start adding the warm broth, 1 cup at a time, stirring constantly. Each addition should be absorbed by the rice before adding the next. This process should take 15-20 minutes.
10
Add the Broccoli Rice
- ◉ Once you’re down to the last cup of broth, add the broccoli rice. Stir it into the risotto until the broccoli is tender and the broth is absorbed.
11
Finish the Risotto
- ◉ Remove the risotto from the heat. Stir in 1 cup of freshly grated Parmigiano Reggiano, 3 tablespoons of butter, and some freshly ground black pepper. If you want a richer texture, add a splash of heavy cream, or more broth if you prefer a looser texture.
12
Serving the Risotto
- ◉ Serve the risotto as a side dish or as a main course. If serving as a side, it can be placed in the braiser pan on the dinner table for a pretty presentation. Garnish with extra cheese, parsley, and pepper.
Recipe Of Broccoli Parmesan Risotto:
Yield: 6
Broccoli Parmesan Risotto
This broccoli Parmesan risotto is a delightful and comforting dish that's perfect for any meal. Here’s a quick rundown of the recipe:
Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
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 (kept warm)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1/2 teaspoon kosher salt, divided
- 2 cups arborio rice (do not rinse)
- 1 cup dry white wine (optional, can substitute with more broth)
- 1 cup freshly grated Parmigiano Reggiano cheese
- 3 tablespoons butter
- Freshly ground black pepper
- Splash of heavy cream (optional)
Instructions
Prepare the Ingredients:
- Dice the onion and chop the parsley.
- Process the broccoli florets in a food processor until finely chopped into broccoli rice.
Sauté the Onion:
- Heat 2 tablespoons of olive oil in a large sauté pan over medium heat.
- Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Add Garlic and Salt:
- Add 4 minced garlic cloves and 1/2 teaspoon of kosher salt.
- Stir for another 30 seconds until fragrant.
Toast the Rice:
- Add 2 cups of arborio rice (do not rinse the rice) and stir for 1 minute to lightly toast.
Deglaze the Pan:
- Add 1 cup of dry white wine and stir for 2-3 minutes until the liquid is absorbed. (Optional: Use more broth if avoiding wine.)
Add Broth:
- Slowly add 1 cup of warm broth at a time, stirring constantly and letting the liquid absorb before adding more. Repeat this process until all broth is used (about 15-20 minutes).
Add Broccoli Rice:
- When you reach the last cup of broth, add the broccoli rice to the risotto. Stir until tender.
Finish the Risotto:
- Remove from heat and stir in 1 cup of freshly grated Parmigiano Reggiano cheese, 3 tablespoons of butter, freshly ground black pepper, and parsley.
- Optional: Add a splash of heavy cream for a richer texture or more broth if you prefer a looser consistency.
Serve:
- Serve the risotto as a side dish or main course. Garnish with extra cheese, parsley, and freshly ground black pepper.
Nutrition Information:
Serving Size:
6Amount Per Serving: Calories: 400
Frequently Asked Questions (FAQ):
- Can I use Parmesan cheese instead of Parmigiano Reggiano?
Only the best flavor of fresh and authentic Parmigiano Reggiano will do. However, if you do not have Parmigiano Reggiano on hand, you can use regular Parmesan cheese. - What can I do to make the risotto creamier?
For an extra creamy texture, add a splash of heavy cream at the end. - Can I freeze broccoli Parmesan risotto?
Yes, this risotto freezes well. Store it in individual containers for easy meal prep. - What can I serve with broccoli Parmesan risotto?
Serve it with a side salad, grilled vegetables, or a glass of white wine. - How long does it last in the fridge?
The risotto will keep in the fridge for about 4 to 5 days.
Summary
Recipe Name
Broccoli Parmesan Risotto
Author Name
Sophie
Published On
Preparation Time
Cook Time
Total Time
