Transform your mealtime with this delightful Broccoli Risotto! It’s a creamy, lemon-infused wonder, loaded with tender broccoli – a heartwarming dish that’ll leave you craving more.
If you like risotto then this recipe is for you! Yes, it takes some time to put together but every bite is creamy and delicious and it will be well worth the wait! This broccoli risotto recipe has fresh broccoli, a hint of tang from lemon juice, and creamy cheeses making it the perfect main dish.
I love risotto, and I make this recipe 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, Instant Pot Asparagus Risotto, and Pea Risotto.
Table of Contents
What is Risotto?
Risotto is a traditional Italian dish known for its creamy texture and rich flavor. It’s made by cooking a specific type of starchy, short-grain rice, such as Arborio rice or Carnaroli, in a broth until it reaches a creamy consistency. The process involves gradually adding warm broth to the rice while continuously stirring. This allows the grains to release their starches, creating the dish’s signature creamy texture. Typically, you first sauté onions, garlic, and wine, then toast the rice, followed by gradually adding broth.
Recipe Ingredients
- Broccoli Florets: They add a fresh, slightly crunchy contrast to the creamy rice.
- Parmesan and Asiago Cheese: Add a rich, savory depth with their salty, slightly nutty taste.
- Dry White Wine (Sauvignon Blanc): Its acidity brightens the dish, cutting through the creaminess of the dish with its fruity undertone.
See the recipe card for full information on ingredients and quantities.
How to Make Broccoli Risotto
Step 1: 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.
Step 2: Add the Arborio rice and stir until the rice is coated in the oil and becomes toasted, about 3 minutes.
Step 3: Reduce the heat to medium and stir in the white wine and lemon juice.
Step 4: 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.
Step 5: Pour in the half-and-half and cook for 5 minutes, stirring often.
Step 6: 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.
Frequently Asked Questions
Of course! This is a delicious meatless recipe for all my vegetarians out there, but it would also be delicious with some crispy tofu, chicken, shrimp, or even scallops!
Serve hot, ideally as a main course or a side dish, garnished with extra cheese or herbs.
Storage Info
STORE leftover Broccoli Risotto in an airtight container in the refrigerator, where it will stay good for up to 3-5 days. We do not recommend freezing, as the creamy texture may become grainy once thawed.
To REHEAT, gently warm it in a saucepan over low heat, adding a little broth or water to loosen the consistency if needed. Stir occasionally to ensure even heating without burning. Avoid microwaving, as it can unevenly heat and alter the texture of the risotto.
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.
I was surprised how much I liked this. Broccoli isn’t always my thing, but here it totally worked with the creamy rice and cheese.