Broccoli Risotto

Name: Broccoli Risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Broccoli 7.7 cups; Shallot 1; Extra virgin olive oil 3 ½ tbsp; White wine 1.7 oz; Carnaroli rice 1 ½ cup; Fine salt to taste; Black pepper to taste; Vegetable broth 4 ¼ cups; Parmigiano Reggiano PDO cheese to grate 1.75 oz; Butter 3 ½ tbsp

it es br de fr

604

Calories per serving

Gluten Free
Vegetarian

Energy Kcal 604
Carbohydrates g 73.2
of which sugars g 3.2
Protein g 13.8
Fats g 27.6
of which saturated fat g 10.48
Fiber g 4.9
Cholesterol mg 43
Sodium mg 651

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4
Cost: Low

PRESENTATION

Broccoli risotto is a big favorite in Northern Italian kitchens, especially when it is chilly and everyone wants something cozy. I mean, who doesn’t love a good, hearty dish? In this broccoli risotto recipe, the creamy rice blends with tender broccoli to make a super comforting mix. And perfect for adults and kids. Really, even the picky ones. Regions like Lombardy and Piedmont are all about risotto, adding seasonal veggies to keep things interesting. And listen, while broccoli might not always be a kid’s first choice, once it’s cooked into this risotto, it gets all soft and mild—something even the fussiest eaters like.

And look, some folks sprinkle toasted hazelnuts or cannellini beans on top for a bit of extra protein and crunch. But honestly, the real magic is how the broccoli melds with the starchy rice. It's just rich and so so satisfying. In Northern Italy, you’ll find all sorts of spins on it, like mixing in stracchino cheese or a touch of anchovy for more flavor. Pretty much. But no matter what, creamy broccoli risotto is a dish that brings everyone together.

The moist, almost buttery rice feels like a treat. It’s clear why families love it. This broccoli risotto is perfect if you’re trying to add more veggies or just want something homemade that doesn’t eat up your whole day. Some even use it as a base for a bigger meal, tossing on extra cheese or roasted broccoli for a crispy twist. When you’re after a healthy broccoli risotto that’s genuinely good, this Northern Italian style is the way to go. It pairs with anything from a simple salad to roasted meats or stands alone as a hearty vegetarian option. It just feels like home. Whether it’s for a family dinner or a special occasion, this dish is sure to be a hit. It's got the versatile and nutritious goodness of broccoli, which is awesome.

INGREDIENTS

604

Calories per serving

Broccoli 7.7 cups (700 g)

Shallot 1

Extra virgin olive oil 3 ½ tbsp (50 g)

White wine 1.7 oz (50 g)

Carnaroli rice 1 ½ cup (320 g)

Fine salt to taste

Black pepper to taste

Vegetable broth 4 ¼ cups (1 l)

for creaming: Parmigiano Reggiano PDO cheese 1.75 oz (50 g) - to grate; Butter 3 ½ tbsp (50 g)

Preparation

How to prepare Broccoli Risotto

To make broccoli risotto, first prepare the Vegetable broth that you'll need to cook the risotto. Take care of cleaning the broccoli: cut off the florets 1, dividing in half any that are too large, and rinse them under running water 2, then peel the stalk 3 to remove the tougher outer part.

and cut it into small pieces 4. Rinse the stalk pieces under running water 5 and transfer them to the mixer 6.

until you get a well-chopped mixture 7. Now clean the shallot and chop it with a knife 8, heat 2 tablespoons (30g) of olive oil in a pan, then add the shallot 9 and let it stew over low heat until softened, which should take a couple of minutes.

Once the shallot is well stewed 10, add the chopped stalks 11 and the florets 12, and let them flavor for a moment, then turn off the heat.

Now, take care of the rice: heat the remaining 1.5 tablespoons (20g) of oil in a pan and add the rice 13, toast the rice for about 5 minutes (this process helps to waterproof the grain and gives it better cooking resistance. It can also be done dry, directly in the pan without adding fats). Once the rice is toasted, deglaze with the white wine 14 and let it evaporate. At this point, transfer the rice to the pot with the broccoli 15.

Continue cooking the risotto for about 20 minutes, adding the vegetable broth one ladle at a time 16, waiting for the liquid to be well absorbed before adding more. Towards the end of cooking, season with salt 17 and pepper, and when the risotto is ready, turn off the heat and cream with the butter in pieces 18.

and the grated cheese 19. The broccoli risotto is ready 20; serve it hot 21.

Storage

It is preferable to consume broccoli risotto immediately; alternatively, it can be stored in the refrigerator covered with plastic wrap for a maximum of one day. Freezing is not recommended.