Creamy Parmsan Risotto with Broccoli
Creamy Parmsan Risotto with Broccoli

Creamy Parmesan Risotto with Broccoli

Posted by Natali on Feb 16, 2011


* 4 c. low sodium chicken broth
* 1 1/2 c. arborio rice
* 4 tbsp butter
* 1 medium onion, finely chopped
* 2 cloves garlic, peeled and finely chopped
(I always just grate it with my microplane, faster)
* 1 c. dry white wine
* 1 c. broccoli florets (tops only, chopped finely)
* 1/2 cup shredded/grated parmesan
(I used shaved parmesano reggiano)
* 1/2 tsp kosher salt
* 1/4 tsp ground black pepper


1. Warm the broth in a medium pot over medium heat and keep warm throughout the cooking process.
2. Melt 2 tbsp of the butter in a medium sauce pan over medium heat. Add the onion and garlic and stir to coat with butter. Cook until onions begin to turn translucent or 5 minutes. If they begin to brown, turn the heat down.
3. Add the rice and stir with the onions and garlic, cook for 1-2 minutes.
4. Add the wine and allow to cook until all liquid is absorbed.
5. Add one large ladle full of broth to the rice mixture and stir. Allow all liquid to absorb, then repeat. Continue this process. When approximately 3-4 ladles full of broth remain, add the broccoli to the rice mixture. Continue adding broth as described until all broth is used and rice is tender.
6. Stir in the remaining butter, salt, pepper and cheese.
7. Serve immediately and top with additional cheese if desired.



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Tari Pie  |  Wed, 2011-02-16 12:55

That sounds very delicious. I know one way to get that extra creamy and a little shine to the risotto is by adding a Tbl of butter at the end. Very Un -Weight Watcher Friendly. :-)

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Natali  |  Wed, 2011-02-16 13:00

Hehe, there were 2 tbsp added at the end actually (step 6) which definitely upped the creaminess!

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Tari Pie  |  Wed, 2011-02-16 13:07

oops, missed that :-) Yours is definitly healthier than mine. I use a whole stick of butter in mine!