Broccoli Parmesan Risotto
12 ingredients · 12 steps · from Downshiftology
- dinner
- vegetarian
- creamy
- healthy
- whole-foods
Ingredients
- half onion
- 6 cups broccoli
- 2 tbsp parsley
- 2 tbsp olive oil
- 4 cloves garlic
- 1 tsp kosher salt
- 2 cups arborio rice
- 1 cup white wine
- 6 cups vegetable broth or chicken broth
- 1 cup parmigiano reggiano cheese
- 3 tbsp butter
- to taste black pepper
Steps
- Dice half an onion and set aside.
- Process four to five cups of broccoli florets into broccoli rice.
- Roughly chop two tablespoons of fresh parsley.
- Bring six cups of broth to a low simmer.
- Add two tablespoons of olive oil to a pan, sauté onion for four to five minutes.
- Add four garlic cloves and half a teaspoon of kosher salt.
- Stir in two cups of arborio rice.
- Deglaze with one cup of white wine.
- Slowly add broth, stirring constantly until fully absorbed.
- Add broccoli rice and stir until broth is absorbed.
- Remove from heat, stir in grated parmesan, parsley, remaining salt, butter, and black pepper.
- Serve as desired, optionally adding heavy cream for extra creaminess.
Recipe extracted by Foodle from “BROCCOLI PARMESAN RISOTTO | The perfect risotto recipe!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
