Creamy Broccoli Risotto
A creamy and fresh Italian favourite, risotto. This dish has the heartiness of a winter meal yet fresh enough for warmer spring days. This Creamy Broccoli Risotto will have you going back for seconds.
Servings: 4 servings
Calories: 553kcal
Ingredients
- 1 white onion large, finely chopped
- 1 1/2 Cups arborio rice
- 1 broccoli head, cut into small florets
- 3/4 Cup white wine
- 5 Cups vegetable stock more if needed
- 1 1/2 Cups parmesan cheese finely grated and a little extra for garnish
- 2 Garlic cloves crushed
- 2 Tablespoons olive oil
- 1 tbsp butter
- Small bunch of fresh chopped parsley
- 1 tsp oregano
Instructions
- Heat one tablespoon of olive oil in a medium sized deep sided pan. Add the garlic and stir for a minute. Add the onion and stir, cook for a further 5 minutes until the onions are light golden and soft.
- Add the remaining tablespoon of olive oil and the rice. Stir well to coat and let it fry for 1 -2 minutes until the edges become a little translucent.
- Add all the wine at once and stir well. Let the wine evaporate completely, about 2 - 3 minutes.
- Add one cup/240 ml of vegetable stock and stir well. Occassionally stir until it evaporates, about 3 minutes.
- Add another cup of stock and the broccoli, stir well and leave to cook stirring regularly until the stock has evaporated., about another 3 minutes or so. Add another cup and repeat. Repeat until you have about 1/2 cup/120 ml of stock left.
- Add the cheese, butter, oregano, fresh parsley and salt (if using). Stir really well and immediately remove from heat.
- Garnish with a little extra parmesand and parsley if desired. Serve immediately.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
It's important to understand in cooking risotto that sometimes you may need a little less or a little more stock while cooking. Follow the recipe as instructed, but if you feel it's cooking quicker than the recipe says and your rice is becoming soft and creamy, hold back on a little bit of stock.
Or in the case, it isn't cooking as quickly as the recipe states, you may need to add a little extra stock towards the end to finish off the dish.
This recipe uses both white wine and vegetable stock. If you prefer to leave out the wine, you can substitute with more stock.
Nutrition Facts
Creamy Broccoli Risotto
Amount Per Serving (1 serving)
Calories 553
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Cholesterol 25mg8%
Sodium 1658mg72%
Potassium 655mg19%
Carbohydrates 74g25%
Fiber 5g21%
Sugar 7g8%
Protein 19g38%
Vitamin A 1857IU37%
Vitamin C 138mg167%
Calcium 397mg40%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.