Description
A creamy and flavorful Broccoli Parmesan Risotto that combines tender broccoli florets and sharp Parmigiano-Reggiano cheese in a rich, perfectly cooked arborio rice. This Italian-inspired dish is cooked on the stovetop with a slow addition of broth and white wine to develop depth and creaminess, making it a comforting and elegant vegetarian meal suitable for a variety of occasions.
Ingredients
Base Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ large yellow onion, finely diced
- 4 garlic cloves, minced
- 1 teaspoon kosher salt, divided
- 1 cup dry white wine (such as sauvignon blanc or pinot grigio)
- 6 cups low-sodium vegetable broth
- 2 cups arborio rice
Vegetables
- 4 to 5 cups broccoli florets
Cheese and Finishing
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons finely chopped fresh parsley
- 3 tablespoons butter
- Freshly ground black pepper, to taste
Instructions
- Make broccoli rice. Add the broccoli florets to a food processor and pulse a few times to create small, rice-sized pieces. Alternatively, finely dice the broccoli using a knife to achieve a similar texture.
- Heat the broth. Place the vegetable broth in a medium saucepan and warm over low heat until it reaches a simmer. Keep it warm throughout the risotto cooking process.
- Sauté the aromatics. Heat the olive oil in a large pan over medium heat. Add the finely diced onion and sauté for 4 to 5 minutes until softened and translucent. Add the minced garlic along with ½ teaspoon of the kosher salt, and continue to sauté for an additional 30 seconds until fragrant.
- Add the rice. Stir in the arborio rice and cook for about 1 minute, allowing the grains to toast lightly, enhancing their nutty flavor.
- Add the liquids and broccoli rice. Pour in the white wine to deglaze the pan, stirring constantly until all the wine is absorbed, about 2 to 3 minutes. Next, begin adding the warm broth one cup at a time, simmering and stirring continuously until each cup is fully absorbed before adding the next. This gradual absorption takes about 15 to 20 minutes. When adding the last cup of broth, incorporate the broccoli rice and stir for 3 to 4 minutes until the broccoli is tender and combined throughout the risotto.
- Add parmesan and finish. Remove the risotto from the heat. Stir in the freshly grated Parmigiano-Reggiano cheese, finely chopped parsley, butter, the remaining ½ teaspoon of kosher salt, and freshly ground black pepper to taste. Mix thoroughly for a creamy, well-seasoned finish.
- Serve. Plate the risotto while warm. For an extra touch, garnish with additional parmesan cheese and parsley as desired.
Notes
- To achieve the best creamy texture, stir constantly during broth addition to release starch from the rice.
- Use a good quality dry white wine for deglazing to enhance flavor without overpowering the dish.
- Broccoli can be finely chopped by hand if a food processor is unavailable.
- This risotto is naturally vegetarian; for a vegan version, omit the cheese and butter or substitute with vegan alternatives.
- Serve immediately, as risotto tends to thicken upon standing.
- Adjust salt and pepper according to your taste preference.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
