4.8 from 18 votes
Broccoli Parmesan Risotto
This broccoli parmesan risotto turns an Italian comfort food classic into a rich and creamy veggie delight that's a perfect side dish or main course. Watch the video below to see how I make this in my kitchen!
Prep Time
10 mins
Additional Time
35 mins
Total Time
45 mins
Servings: 6 servings
Calories: 471 kcal
Course:
Side Dish
Cuisine:
Italian
Ingredients
- 2 tablespoons extra-virgin olive oil
- ½ large yellow onion finely diced
- 4 garlic cloves minced
- 1 teaspoon kosher salt
- 1 cup dry white wine such as sauvignon blanc or pinot grigio
- 6 cups low-sodium vegetable broth
- 2 cups arborio rice
- 4 to 5 cups broccoli florets
- 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 broccoli rice. Alternative, you can cut the broccoli into a small dice with a knife.
- Heat the broth. In a medium saucepan over low heat, bring the broth to a simmer.
- Saute the aromatics. Heat the oil in a separate large pan over medium heat. Add the onion and saute for 4 to 5 minutes, until softened. Add the garlic and ½ teaspoon salt, and saute another 30 seconds.
- Add the rice. Add the rice and stir for another minute, until lightly toasted.
- Add the liquids and broccoli rice. Add the white wine to deglaze the pan, and stir constantly until all of the liquid has absorbed, about 2 to 3 minutes. Add 1 cup of heated broth and simmer until it's absorbed, stirring constantly for about 3 to 4 minutes. Continue adding the broth, a cup at a time, simmering until fully absorbed before adding more. Stir constantly throughout this process, which takes about 15 to 20 minutes. Then, add the broccoli to the risotto when you add the last cup of broth, stirring it for 3 to 4 minutes.
- Add parmesan. Remove the risotto from the heat. Add the parmesan, parsley, butter, remaining ½ teaspoon salt, and pepper to the risotto. Stir together to combine.
- Serve. Serve the risotto while warm, and if you'd like, garnish with extra parmesan and parsley.
Cup of Yum
Notes
- You can use vegetable broth or chicken broth. Just make sure to choose a good quality broth, as the flavor will really impart into the risotto.
- You can swap the wine for more broth if you're alcohol-free.
- If you'd like it extra creamy, you can add a splash of heavy cream at the end as well.
- You can make this dairy-free by omitting the cheese and butter, but it will reduce how creamy it is.
Nutrition Information
Calories
471kcal
(24%)
Carbohydrates
63g
(21%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
26mg
(9%)
Sodium
724mg
(30%)
Potassium
317mg
(9%)
Fiber
5g
(20%)
Sugar
3g
(6%)
Vitamin A
796IU
(16%)
Vitamin C
57mg
(63%)
Calcium
241mg
(24%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 471
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 63g | 21% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 26mg | 9% |
| Sodium | 724mg | 30% |
| Potassium | 317mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 3g | 6% |
| Vitamin A | 796IU | 16% |
| Vitamin C | 57mg | 63% |
| Calcium | 241mg | 24% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.