This Broccoli Risotto recipe is so creamy and has a hint of tang from the lemon juice and cheeses. Mixed in with lots of tender broccoli it makes the perfect comfort food dish!
I LOVE risotto, and this recipe is made the traditional way which takes some time. With that, if you are looking for the same delicious risotto without as much cooking involved then you should definitely try my Instant Pot Risotto and Instant Pot Asparagus Risotto.
Deliciousness that requires tlc
If you have ever made risotto before you know the very common love-hate relationship that can go along with it. What I mean by that is I love risotto, I mean LOVE risotto, but if you have ever made it before you know that it is a process when it comes to cooking it the traditional way. While cooking, you have to monitor and stir constantly to make sure every bite is creamy and delicious. Now, don’t let that scare you away, putting this Broccoli Risotto together is really simple it just takes time, and once you’ve made this dish, you will want to make it over and over again.
What is Risotto?
Is it rice? Is it pasta? What exactly is risotto? This is a very common question. Risotto is a starchy rice that you cook down using stock like we do in this recipe or other similar liquids until it becomes creamy. This is why it is a confusing ingredient because it starts out like rice but ends more of a creamy pasta-like substance. Because of this the best rice to use for risotto, in my opinion, is arborio rice.
How to Make Risotto
Assemble your ingredients. For exact amounts see the recipe card below.
Heat the olive oil and butter until melted in a large saucepan over medium high heat then add the onion and garlic. Cook and stir until the onion begins to turn golden, about 3 minutes.
Add the arborio rice and stir until the rice is coated in the oil and becomes toasted, about 3 minutes.
Reduce the heat to medium and stir in the white wine and lemon juice.
Stir until the wine has mostly evaporated and then add ½ cup of broth and stir continuously until fully incorporated. Repeat this process of adding a ½ cup of broth at a time until the rice absorbs the liquid each time until all the broth has been used. This should take 20-30 minutes. The broth will absorb more slowly as you go.
Pour in the half and half and cook for 5 minutes, stirring often.
Add the broccoli, chives and freshly grated cheeses. Cook and stir until the risotto is hot again and the cheese has all melted. Season with salt and pepper.
Finally, serve and enjoy!
Frequently Asked Questions
Can I Add in Protein?
Of course! This is a delicious meatless recipe for all my vegetarians out there but this recipe would also be delicious with some crispy tofu, chicken, shrimp, or even scallops!
Can you Store and Reheat this Recipe?
You can STORE this Broccoli Cheese Risotto in an airtight container in the fridge for 3-5 days. I wouldn’t recommend freezing risotto because you will lose the texture that you worked so hard to create.
To REHEAT you can do so over the stove top or in the microwave for a faster reheating.
Recipes to Pair with Risotto
Broccoli Risotto Recipe
Recommended Products
Ingredients
- 2 tbsp Olive Oil
- 2 tbsp Butter
- 1 1/2 cups sweet yellow onion - Finely Diced
- 4 cloves minced garlic
- 1 1/2 cups Arborio Rice
- 1/2 cup dry white wine - I recommend Sauvignon Blanc
- 2 Tbsp lemon juice
- 2 cups chicken broth
- 1 cup Half and Half
- 3 cups broccoli florets - steamed and cut into bite sized pieces
- 2 tbsp fresh chives - finely diced
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese
- salt and pepper to taste
Instructions
- Heat the olive oil and butter until melted in a large saucepan over medium-high heat, then add the onion and garlic. Cook and stir until the onion begins to turn golden, about 3 minutes.
- Add the Arborio rice and stir until the rice is coated in the oil and becomes toasted, about 3 minutes.
- Reduce the heat to medium and stir in the white wine and lemon juice.
- Stir until the wine has mostly evaporated, and then add ½ cup of broth, stirring continuously until fully incorporated. Repeat this process of adding ½ cup of broth at a time, allowing the rice to absorb the liquid each time until all the broth has been used. This should take 20-30 minutes. Note: The broth will absorb more slowly as you go.
- Pour in the half-and-half and cook for 5 minutes, stirring often.
- Add the broccoli, chives, and cheese. Cook and stir until the risotto is hot again and the cheese has all melted. Season with salt and pepper.
