Creamy Broccoli Parmesan Risotto
A perfect blend of rich flavors and wholesome ingredients, this creamy risotto is an ideal weeknight dinner.
Servings: 4 servings
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 cup Arborio Rice The star of the risotto, known for its creamy texture.
- 2 cups Broccoli Florets Cut into bite-sized pieces.
- 4 cups Vegetable Broth Use low-sodium for better control of salt content.
- 1/2 cup Parmesan Cheese Freshly grated for best flavor.
- 2 tablespoons Olive Oil Extra virgin for best flavor.
- 1 medium Onion Finely chopped.
- 2 cloves Garlic Minced.
- to taste Salt For seasoning.
- to taste Pepper Freshly cracked for seasoning.
- 2 tablespoons Unsalted Butter Added at the end for richness.
Instructions
- Prepare your ingredients: chop the onion, mince the garlic, and cut the broccoli into small florets.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional minute, being careful not to burn it.
- Add Arborio rice to the pot and stir to coat in oil, toasting for 1-2 minutes.
- Pour in vegetable broth, bring to a gentle simmer, and stir occasionally.
- Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- Add broccoli florets after 10 minutes and stir them into the rice.
- Continue cooking for another 5 minutes until creamy and rice is cooked to your liking.
- Remove from heat and stir in Parmesan cheese and butter until melted and creamy.
- Season with salt and pepper to taste, then serve immediately.
Notes
For variations, consider adding protein, experimenting with different cheeses, or using other vegetables.