Broccoli Risotto

Ingredients:

• 1 broccoli head
• 1 onion, finely chopped
• 1 garlic clove, minced
• 1½ cups Arborio rice
• 4 cups vegetable broth
• 2 tbsp olive oil
• 1 tbsp butter
• ½ cup grated Parmesan cheese
• Salt and pepper, to taste

Instructions:

1. Chop the broccoli into small florets and set aside.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and garlic and sauté for 2 minutes until onion is translucent.
3. Add the Arborio rice and stir well, toasting it for 1-2 minutes until it’s lightly golden. Gradually add the vegetable broth, 1 cup at a time, stirring constantly until the rice has absorbed most of the liquid and starting adding the second cup of vegetable broth.
4. Add the broccoli florets to the pot and keep stirring until the risotto has a creamy texture, and the broccoli is tender.
5. Turn off the heat, add the butter, grated Parmesan cheese, salt and freshly ground black pepper. Stir everything really well to combine.
6. Serve hot topped with some extra Parmesan cheese and freshly cracked black pepper.

Verdict:

Broccoli risotto is creamy, comforting, and comforting. It is the perfect recipe to enjoy during cooler weather. The combination of creamy risotto and tender broccoli is simply divine. Plus, it is easy to make and takes less than 10 minutes, making it perfect for busy weeknights.

Serving Suggestions:

This dish pairs well with a crisp mixed green salad or roasted vegetables. You can also enjoy a glass of white wine to complement the flavor of the risotto.