Description
Indulge in the comforting embrace of creamy broccoli and cheese risotto, a dish that combines tender Arborio rice and vibrant broccoli florets. Perfect for cozy weeknight dinners or impressing guests, this risotto is rich in flavor and easy to prepare. With every bite, experience the delightful balance of creaminess and crunch, making it a favorite among family and friends.
Ingredients
Scale
- 1 cup Arborio rice
- 3 cups low-sodium vegetable broth
- 2 cups fresh broccoli florets
- 1 cup freshly grated Parmesan cheese
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté the chopped onion until translucent, about 5 minutes.
- Stir in minced garlic and Arborio rice; toast for 1-2 minutes until fragrant.
- Gradually add vegetable broth one ladle at a time, stirring frequently. Wait until most of the liquid is absorbed before adding more.
- After about 15 minutes, stir in fresh broccoli florets; continue cooking until the rice is creamy (20-25 minutes total).
- Remove from heat and fold in grated Parmesan cheese and butter for added richness.
- Season with salt and freshly cracked black pepper to taste.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 350
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg