Creamy broccoli risotto is an ideal main course in winter and during the colder months. It’s a very simple, budget-friendly, quite tasty dish, and you will love its creamy texture.
Broccoli is a valuable source of vitamins, they’re versatile, and they are especially liked by adults, unfortunately a bit less by children… this broccoli risotto might be the right way to make them appreciate it too.
The creamy broccoli risotto recipe is very easy and takes very little time to prepare: the broccoli is boiled in a pot of boiling water and once ready, the rice is added, which is then creamed with a light sauté of oil and garlic that will give the risotto an extra boost.
Creamy broccoli risotto is ideal for a family lunch.
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
Ingredients for 3 servings
- 10.5 broccoli florets
- 1.5 cups Carnaroli rice
- 1 clove garlic
- as needed extra virgin olive oil
Tools
Tools to prepare broccoli risotto
- 1 Pot
- 1 Small saucepan
Steps
How to prepare creamy broccoli risotto
Cut the harder part of the broccoli stem, remove the large leaves, and cut the florets, then wash them thoroughly. Meanwhile, fill a pot with water, add salt, and put it on the fire. As soon as it boils, you can add the broccoli and cook them until the stems are tender.
Add the rice and cook for 16/18 minutes, according to the package directions, tasting it during cooking to avoid overcooking. If it dries too much, add a bit of water.
Meanwhile, cut a clove of garlic into small pieces, place them in a small saucepan, pour in enough extra virgin olive oil to cover the garlic pieces, and put it on the stove over low heat. As soon as the oil simmers, remove it from the heat and let the garlic brown slightly.
Add the oil to the rice
Stir
Here is your broccoli risotto… enjoy it hot
