Creamy Broccoli Risotto, a typically winter dish, very tasty and flavorful, without cream. Perfect to eat for lunch or dinner, alone or with company.
I started preparing the recipe by boiling the broccoli in lightly salted water for a few minutes, then I added flavor to them in a pan with oil, just a pinch of chili pepper, and two anchovies in oil. Then, I blended them with the addition of a ladle of cooking water, to obtain a creamy sauce. This way the broccoli are not visible: it’s a great method to get children to eat them.
Then, I cooked the rice and a few minutes before the end of cooking, I added the broccoli cream and grated Parmesan (you can also add Pecorino if you want). It was very well-liked.
Easy, quick, and healthy recipe.
But now let’s see together how to make the Creamy Broccoli Risotto. Prepare the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’ll be waiting for you.
Gabriella
Other tasty first courses to try:
- Difficulty: Easy
- Cost: Affordable
- Preparation time: 25 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1 1/2 cups Carnaroli rice (I use semi-whole grain)
- 1 broccoli (about 400 g)
- 2 tbsps butter (plus 20 g for the rice)
- 2 tbsps extra virgin olive oil
- to taste chili pepper (optional)
- 2 anchovies in oil
- 3 tbsps grated Parmesan
- to taste salt
- 3 1/4 cups vegetable broth
- 1/2 cup white wine
Tools
To make the Creamy Broccoli Risotto, you will need:
- 1 Pot
- 1 Pan
- 1 Blender
Steps
First, clean the broccoli and wash them under cold running water. Detach the florets and thinly slice the stems; discard the woody part.
Put a pot with plenty of water on the heat and bring to a boil. Once the water is boiling, lightly salt it and throw in the broccoli: let them boil for a few minutes. They should be cooked, but firm.
Meanwhile, also prepare the vegetable broth.
Then, drain the broccoli (set aside 2 ladles of cooking water). Meanwhile, heat extra virgin olive oil in a pan, add a pinch of chili pepper (if desired), 2 anchovies and let them dissolve.
Add the broccoli and let them flavor, then pour everything into the blender and blend them (set aside 2 – 3 florets for the final dish).
In the same pan where you flavored the broccoli, add 2 tbsps of butter, then add the rice, let it toast for a few minutes and then deglaze with the white wine.
When the wine has dried, continue cooking by adding hot broth a little at a time, stirring occasionally, to prevent it from sticking. Add the broth only when the previous one has been absorbed.
Continue cooking: it will take about 20 minutes in total. A bit before the end of cooking, add the broccoli cream and the grated Parmesan.
Gently mix; adjust the salt if needed, a sprinkle of thyme, and blend with the butter. Plate and serve with the florets kept aside. Here is the Creamy Broccoli Risotto ready. Enjoy your meal!
Until the next recipe.
Storage
I recommend consuming the Creamy Broccoli Risotto immediately. If it should be leftover, store it in the fridge and the next day reheat it in a pan or you can use it to make tasty rice patties.
Tips and Suggestions
– During cooking, add one ladle of hot broth at a time and not all at once. This process ensures that the rice does not lose its cooking, thus remaining almost boiled.
– If you like, you can also add half a chopped onion in the pot with the extra virgin olive oil. Once golden, add the rice and let it toast.
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