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Broccoli Risotto

You want to add liquid to the risotto a little at a time, stirring constantly and make sure to cook just until it's creamy and the grains are tender.
  • Total Time
    Prep: 10 min. Cook: 40 min.
  • Makes
    6 servings


  • 1/4 cup olive oil, divided
  • 1 garlic clove, thinly sliced
  • 2 cups broccoli florets
  • 2-1/3 cups chicken broth, divided
  • 1/4 cup chopped fresh parsley, divided
  • Salt and pepper to taste
  • 1/2 small onion, chopped
  • 3/4 cup uncooked long-grain or Italian Arborio rice
  • 2/3 cup dry white wine or chicken broth
  • 1 tablespoon lemon juice
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese, divided


  • In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside.
  • Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly.
  • In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.)
  • Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.
Nutrition Facts
1/2 cup: 247 calories, 14g fat (4g saturated fat), 13mg cholesterol, 473mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 5g protein.

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