Broccoli risotto

4.48 from 96 ratings
Risotto con broccoli
RECIPE BY Jessica | Chef & Author
When it comes to hearty yet healthy dishes, broccoli risotto is at the top of the list. This delicious recipe combines the creaminess of risotto with the crunchy freshness of broccoli. The result is simply stunning.
Amount
4
Personen
Ingredients list
Difficulty: easy
Cost: niedrig
Calories: 547kcal
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
gluten free
vegetariano
Difficulty: easy
Cost: niedrig
Calories: 547kcal
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
gluten free
vegetariano
Equipment
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Directions
  • First, wash the broccoli and remove the hardest part of the stem. Then cut into small florets.
    500 g broccoli
  • Peel and finely chop the onion.
    1 onion
  • Place the olive oil in a large cooking pot, heat and briefly sauté the onion. Then add the rice and fry lightly, stirring constantly and on high heat.
    4 tbsp olive oil extra virgin, 350 g risotto rice
  • Now add the broccoli florets and sauté briefly. Then deglaze with the white wine and reduce the heat. Simmer until all the liquid has evaporated.
    100 ml dry white wine
  • Next, add a ladle of broth and simmer, stirring, until all the broth has been absorbed by the rice.
    1 l vegetable broth
  • After that, keep adding a little broth and stir constantly. Once the broth is almost completely absorbed, repeat the process. This should take about 20 to 25 minutes in total. The rice should be tender but still somewhat firm to the bite. Then remove the pot from the heat.
  • Now add the grated parmesan cheese and butter, season with salt to taste and mix well.
    50 g butter, 50 g parmesan cheese
  • Arrange the risotto in bowls or deep plates and serve hot.
    Buon appetito!
Calories: 547kcal (27%)Carbohydrates: 84g (28%)Protein: 14g (28%)Fat: 15g (23%)Saturated fatty acids: 9g (45%)Polyunsaturated fatty acids: 1gMonounsaturated fatty acids: 4gTrans fatty acids: 0.4gCholesterol: 35mg (12%)

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