Broccoli Parmesan Risotto

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This broccoli parmesan risotto turns an Italian comfort food classic into a rich and creamy veggie delight that’s layered with broccoli rice, fresh parmesan cheese, and parsley. I love to enjoy a bowl of this with extra cheese on top, and it’s also a family favorite for holiday dinners.

A pot of broccoli parmesan risotto.
Photo: Gayle McLeod

The Best Risotto Recipe I’ve Had Yet

As soon as that first crisp breeze rolls in, I instantly crave a warm bowl of risotto. It’s cozy and comforting, and I love that it’s extremely adaptable to any flavor you throw at it. Of course, being someone who loves to sneak veggies into everything, I had to give it a try with some broccoli! And who doesn’t love a broccoli parmesan combination? One test bite and I knew this would become a fall and winter side dish staple alongside filet mignon, shrimp scampi, and so much more, though it can also hold it’s own as a vegetarian main course. Here’s what you’ll love about this version:

  • The texture is spot on. This labor of love creates a velvety risotto that’s not overly wet or mushy and has a bit of texture.
  • The broccoli parmesan flavor is simple yet so good. It’s like an elevated broccoli cheddar situation, using broccoli rice that melds beautifully into the risotto. 
  • It’s incredibly versatile and perfect for any occasion. I’ll share a few of my favorite serving ideas below, but this is a must-make for special holidays like Christmas or Valentine’s Day for an elevated dinner at home.
Broccoli parmesan risotto ingredients.

Broccoli Parmesan Risotto Ingredients

  • Arborio Rice: The key is to use starchy, short-grain rice to create the perfect creamy texture. I’m using arborio rice that’s widely available and commonly used to make risotto. But if you can get your hands on Carnaroli rice or Vialone Nano, those are great Italian rice varieties with plump and starchy grains.
  • Liquids: A dry white wine that you would typically drink (such as sauvignon blanc or pinot grigio) and a high-quality vegetable broth are the workhorses that help cook the rice to its velvety texture. If you don’t want to use wine, you can substitute it with more broth. However, the wine helps to extract flavor from the onion and garlic, making the risotto more aromatic.
  • Aromatics: Yellow onion and garlic are sautéed at the beginning to add flavor to the rice.
  • Broccoli Parmesan Flavor: I love this delicious blend of chopped broccoli rice, grated Parmigiano-Reggiano cheese, parsley, and butter. For another cheese alternative, you could use Grana Padano.

Find the printable recipe with measurements below.

How To Make Risotto

Make broccoli rice. Add the broccoli florets to a food processor and pulse a few times to create broccoli rice. Alternatively, you can cut the broccoli into a small dice with a knife.

Broccoli rice in a food processor.

Heat the broth. In a medium saucepan over low heat bring the broth to a simmer. Keep it simmering on a separate burner to slowly pour cups of broth into the risotto as it cooks.

Heating broth on the stovetop.

Saute the aromatics and add the rice. Heat the oil in a separate large pan over medium heat. I love my braiser pan and will link it below! Add the onion and saute for 4 to 5 minutes, until softened. Add the garlic and ½ teaspoon salt, and saute for another 30 seconds. Then, add the rice and stir for another minute, until it’s lightly toasted and has absorbed the moisture from the onion.

Cooking rice in a pan.

Add the liquids and broccoli rice. Pour the white wine to deglaze the pan, and stir constantly until all the liquid has been absorbed, about 2 to 3 minutes. Add 1 cup of heated broth and stir constantly until absorbed, about 3 to 4 minutes. From this point on, the process is pretty repetitive, adding 1 cup of broth at a time and stirring constantly until it’s absorbed before adding more. Once your risotto is cooked to the stage right before al dente, add the last cup of broth with the broccoli rice, and stir for 3 to 4 minutes.

Cooking broccoli parmesan risotto in pan.

Add the remaining ingredients. Remove the risotto from the heat. Add the parmesan, parsley, butter, remaining ½ teaspoon salt, and pepper to the risotto. Stir it all together until it’s well combined.

A pan with broccoli parmesan risotto.

Cooking Tips

  • Don’t wash your rice. You’ll need all the starch you can get for maximum creaminess.
  • Always use warm broth. Don’t skip heating the broth as it helps keep the rice creamy as it cooks.
  • If you want your risotto creamier, add a splash of heavy cream at the end as you stir in your last cup of broth.
  • Use authentic Parmigiano Reggiano cheese. There’s no comparison in terms of flavor.
  • Add a different vegetable such as chopped spinach, grated zucchini, or peas, it’s up to you! Plus, I have a recipe for a butternut squash risotto in my Healthy Meal Prep cookbook.
A pan of creamy broccoli parmesan risotto.

Risotto Pairings For Every Occasion

Storage Tips

You can store leftovers in the fridge for 4 to 5 days. It’s best not to freeze risotto as it can change the texture, but you certainly can if you don’t mind.

For reheating, add a splash of broth or water, then reheat in the microwave for 1 to 2 minutes, or cook on the stovetop, stirring until warmed through and creamy.

A bowl of broccoli parmesan risotto.

More Side Dish Recipes

If you make this broccoli parmesan risotto recipe, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more food inspiration (and exclusive content), join my free newsletter.

A pot of broccoli parmesan risotto.

Broccoli Parmesan Risotto

5 from 2 votes
Prep: 10 minutes
35 minutes
Total: 45 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

This broccoli parmesan risotto turns an Italian comfort food classic into a rich and creamy veggie delight that's a perfect side dish or main course. Watch the video below to see how I make this in my kitchen!

Video

Equipment

Ingredients 
 

  • 2 tablespoons extra-virgin olive oil
  • ½ large yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 cup dry white wine, such as sauvignon blanc or pinot grigio
  • 6 cups low-sodium vegetable broth
  • 2 cups arborio rice
  • 4 to 5 cups broccoli florets
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • 2 tablespoons finely chopped fresh parsley
  • 3 tablespoons butter
  • freshly ground black pepper, to taste

Instructions 

  • Make broccoli rice. Add the broccoli florets to a food processor and pulse a few times to create broccoli rice. Alternative, you can cut the broccoli into a small dice with a knife.
    Making broccoli rice in a food processor.
  • Heat the broth. In a medium saucepan over low heat, bring the broth to a simmer.
    Vegetable broth in a pot.
  • Saute the aromatics. Heat the oil in a separate large pan over medium heat. Add the onion and saute for 4 to 5 minutes, until softened. Add the garlic and ½ teaspoon salt, and saute another 30 seconds.
    Cooking garlic and onions in a pan.
  • Add the rice. Add the rice and stir for another minute, until lightly toasted.
    Cooked rice and aromatics in a pan.
  • Add the liquids and broccoli rice. Add the white wine to deglaze the pan, and stir constantly until all of the liquid has absorbed, about 2 to 3 minutes. Add 1 cup of heated broth and simmer until it's absorbed, stirring constantly for about 3 to 4 minutes. Continue adding the broth, a cup at a time, simmering until fully absorbed before adding more. Stir constantly throughout this process, which takes about 15 to 20 minutes. Then, add the broccoli to the risotto when you add the last cup of broth, stirring it for 3 to 4 minutes.
    Cooking risotto in a pan.
  • Add parmesan. Remove the risotto from the heat. Add the parmesan, parsley, butter, remaining ½ teaspoon salt, and pepper to the risotto. Stir together to combine.
    Broccoli parmesan risotto.
  • Serve. Serve the risotto while warm, and if you'd like, garnish with extra parmesan and parsley.
    A white pot of broccoli parmesan risotto.

Lisa’s Tips

  • You can use vegetable broth or chicken broth. Just make sure to choose a good quality broth, as the flavor will really impart into the risotto.
  • You can swap the wine for more broth if you’re alcohol-free.
  • If you’d like it extra creamy, you can add a splash of heavy cream at the end as well.
  • You can make this dairy-free by omitting the cheese and butter, but it will reduce how creamy it is.

Nutrition

Calories: 471kcal | Carbohydrates: 63g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 724mg | Potassium: 317mg | Fiber: 5g | Sugar: 3g | Vitamin A: 796IU | Vitamin C: 57mg | Calcium: 241mg | Iron: 4mg
Course: Side Dish
Cuisine: Italian
Keyword: Broccoli Parmesan Risotto, Risotto, Risotto Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

5 from 2 votes

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Recipe Rating




6 Comments

  1. This risotto was such a hit! 👌 Made it for dinner last night with steak and it was the perfect pairing. Love the broccoli twist too.5 stars

  2. I think this is the fastest I’ve made a new recipe from Lisa. It was so delicious and I love that it had so much broccoli in it.5 stars