Broccoli Risotto

Name: Broccoli Risotto
Ingredients: 1/4 cup olive oil, divided; 1 garlic clove, thinly sliced; 2 cups broccoli florets; 2-1/3 cups chicken broth, divided; 1/4 cup chopped fresh parsley, divided; Salt and pepper to taste; 1/2 small onion, chopped; 3/4 cup uncooked long-grain or Italian Arborio rice; 2/3 cup dry white wine or chicken broth; 1 tablespoon lemon juice; 2 tablespoons butter; 1/4 cup grated Parmesan cheese, divided

12 ingredients

4 steps

Ingredients

1/4 cup olive oil, divided
1 garlic clove, thinly sliced
2 cups broccoli florets
2-1/3 cups chicken broth, divided
1/4 cup chopped fresh parsley, divided
Salt and pepper to taste
1/2 small onion, chopped
3/4 cup uncooked long-grain or Italian Arborio rice
2/3 cup dry white wine or chicken broth
1 tablespoon lemon juice
2 tablespoons butter
1/4 cup grated Parmesan cheese, divided

Directions

1

In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside.
2

Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly.
3

In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.)
4

Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.