Risotto with broccoli and cashews

Name: Risotto with broccoli and cashews
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: Carnaroli rice 1 ½ cup; Broccoli 4 ½ cups; Fine salt 1 tsp; Nutmeg 1 tsp; Garlic 1 clove; Anchovies in oil 2; Butter 2 tbsp; Cashews ¼ cup; Sun-dried tomatoes in oil 1.1 oz; Vegetable broth 6.3 cups; Grana Padano PDO cheese 1.75 oz; Extra virgin olive oil to taste; Parsley chopped 0.3 cup

it br es de fr

528

Calories per serving

Gluten Free

Energy Kcal 528
Carbohydrates g 70.1
of which sugars g 5.7
Protein g 18.3
Fats g 19.4
of which saturated fat g 7.33
Fiber g 8.5
Cholesterol mg 37
Sodium mg 715

Difficulty: Easy
Prep time: 15 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Rossella Cosentino

So here's the deal: this dish, coming straight from Northern Italy, is a keeper. Locals in Lombardy and Piedmont love their creamy risotto with broccoli and cashews. You know, it is all about using the best local ingredients and super simple techniques. Really, really good stuff. The idea is to bring out tender, comforting flavors.

And you gotta hear this—one standout feature of this broccoli cashew risotto recipe is how anchovies just melt down at the start. They give the whole thing a deep, savory base that's a classic touch here. And look, people sometimes throw in goodies like creamy stracchino cheese or pecorino. Even a splash of bagna cauda, that famous garlicky, anchovy-rich sauce Piedmont is known for, finds its way in. You end up with something rich, cozy, and straightforward.

Nothing fancy, just genuine flavor that fills you up. Really. And listen, risotto is often about cheese and butter, but this vegan risotto with broccoli and cashews shows it can be done differently. And cashews add a subtle nutty bite, making everything more filling. Plus, the broccoli keeps things fresh, bringing a nice, slightly crisp texture. Works great with the creamy rice. Northern Italian cooks love to experiment, which is great, so try pecorino or walnuts if you want a change. With these simple, honest ingredients, you end up with something pretty simple to pull together.

Feels like a real treat—kind of the best of both worlds when it comes to healthy risotto recipes. Whether you are into a dairy-free spin or getting creative, this plant-based risotto blends tradition with new ideas seamlessly. Plus, when you're craving something warm and satisfying, it's perfect. Seriously good. It's a dish that brings a piece of Northern Italy right to your table, with flavors that are both traditional and innovative. No question.

How to prepare Risotto with broccoli and cashews

To make the risotto with broccoli and cashews, first cut the broccoli into florets and chop the stem into pieces 1. Rinse the broccoli and place them in a large pot, add water to cover the vegetables 2 and salt 3.

Cook for about 20 minutes 4. Finally, drain the broccoli with a colander 5. Now, coarsely chop the cashews with a knife 6.

Toast the cashews in a non-stick pan for a few minutes 7. In a pot, pour a drizzle of extra virgin olive oil and brown the garlic clove, then add the drained anchovies in oil 8. Stir with a ladle until they melt 9.

Add the cooked and well-drained broccoli 10. Let it brown for about ten minutes. Add the rice 11 and toast it for a few minutes, then add the vegetable broth one ladle at a time 12 to cook the rice, stirring often.

After about 20 minutes, the rice will be cooked, turn off the heat and stir in the butter and grated cheese 13. Mix to combine 14, then season with parsley 15.

Salt, pepper 16, and flavor with nutmeg 17. Finally, incorporate the sun-dried tomatoes drained of oil and chopped 18.

Add most of the toasted cashews 19, save a handful for the final decoration. Mix one last time 20 and serve the risotto with broccoli and cashews, sprinkling the remaining toasted cashews on each plate 21.

Storage

Risotto with broccoli and cashews should be consumed immediately, while hot. If you have leftovers, pour them into a baking dish and gratin in the oven for about 20 minutes. You'll get a delicious gratin!