Broccoli Risotto Recipe

A bowl of creamy risotto with pieces of broccoli.

5 from 5 votes

Transform your mealtime with our delightful Broccoli Risotto! It's a creamy, lemon-infused wonder, loaded with tender broccoli - a heartwarming dish that'll leave you craving more.

Prep Time25

Cook Time45

Course: Main Dishes

Cuisine: Italian

Servings:

Calories: 428kcal

Author: Andrea

Equipment

Arborio Rice

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.

Video

Notes

Note: When adding the broth 1/2 cup at a time as the cooking time progresses, the broth will absorb slower as you go.

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.

Nutrition