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Broccoli Risotto recipe

Broccoli Risotto recipe

  • Recipes
  • Dish type
  • Main course
  • Risotto

A creamy risotto with broccoli and just a hint of lemon.

67 people made this

IngredientsServes: 6

  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1 onion, finely chopped
  • 4 cloves garlic, chopped
  • 340g Arborio rice
  • 125ml dry white wine (such as Sauvignon Blanc)
  • 2 tablespoons lemon juice
  • 1.2L hot chicken stock
  • 250ml double cream
  • 275g cooked broccoli florets
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon grated Parmesan cheese
  • 1 1/2 tablespoons grated Asiago cheese
  • salt and pepper to taste

MethodPrep:30min ›Cook:40min ›Ready in:1hr10min

  1. Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the white wine and lemon juice.
  2. Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the stock should take 15 to 20 minutes in all. Stir in the cream and cook 5 minutes before stirring in the broccoli, chives, Parmesan cheese and Asiago cheese. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving.

Asiago cheese...

Asiago is a hard Italian cheese, similar to Parmesan and Pecorino Romano. If you can't find Asiago, Pecorino Romano is a good substitute, or just use more Parmesan.

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Reviews & ratingsAverage global rating:(77)

Reviews in English (47)

by Muffinmom

Very good basic recipe, although the measurements require a bit of tweaking! I make risotto quite often, so I have gotten pretty good at finding that perfect creamy consistency, and with the few changes I made, I got it! I did not use any butter, but instead I used all olive oil (about 3 T was enough), and then I added about 3/4 C onion (1 small), 3 chopped cloves of garlic, and sauteed over medium heat for about 5 minutes before adding the wine. I did add 1/2 C wine, and cooked for a few minutes over medium until most had evaporated, then started adding my chicken broth (3 cans was the perfect amount, by the way) about 1/2 C at a time until it began to get creamy, but still had a slight bite to it. (This took about 20 minutes or so, but judge by texture more than time.) Then I added about 1/2 C cream (I think a cup is way too much for only 1 1/2 C rice), 1/2 C fresh grated parm (it needed more then just 2 T), salt and pepper, the 2 T lemon juice, and the steamed broccoli (4 minutes in the microwave is perfect). Add a bit of extra cream if it seems dry at this point. All in all, great recipe; the lemon and broccoli with the creaminess of the rice was delicious!!!-24 Jun 2008


After ordering a broccoli risotto recipe at Perkins recently, and thinking it was pretty awesome for chain restaurant fare, I was happy to find this one at the this site website. It is very good, and did not require any salt or pepper. I realized too late that I forgot the heavy cream on my trip to the store, but found a substitution on-line: 3/4 cup milk, 1/3 cup butter, and 1 tablespoon flour (if using 1% or skim milk). It worked perfectly. I like chopping the broccoli very fine, so each bite suggests broccoli rather than overwhelming the dish with large chunks.-14 Apr 2010

by LisaDee

This was a really tasty risotto. I skipped the cream to limit the amount of fat but it was still very creamy and delicious. This could be modified to add whatever veggies are on hand - mushroom, asparagus, etc. I will definitely be making this again.-22 Jun 2008

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