Broccoli risotto is a delicious dish you can prepare quickly to put a filling, family-friendly meal on the table. For this dish you can use Arborio or Carnaroli rice, which perfectly absorb liquids and release their starch, creating the typical risotto texture.
To prepare the risotto I gradually add hot broth (I make it with a homemade bouillon cube): I boil some water in a pot to always have it ready and add the cube. If you prefer, you can use the vegetable bouillon cube you buy at the supermarket or, if you have it, the broth.
Broccoli risotto is a simple but very tasty dish and, to prepare it, I cooked everything together in the same pot. To further enrich the dish, you can add grated Parmesan at the end of cooking.
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DON’T MISS THESE RECIPES:
- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 8 Minutes
- Portions: 4Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1 2/3 cups Carnaroli rice
- 2 1/4 cups broccoli (florets)
- vegetable broth
- 1 tbsp butter
- salt
Recommended tools
- Pentola
Steps: Broccoli Risotto
First, wash the broccoli and cut it into small florets.
Toast the rice over low heat in the hot pan for a couple of minutes.
Now add a little broth and the broccoli and stir, continuing to add a bit of broth at a time and stirring until the risotto is cooked. At this point, taste the rice, adjust the salt and turn off the heat.
Add 1 tablespoon of butter and stir well to cream the risotto, then serve immediately.
FAQ (Questions and Answers)
How can I make the risotto even richer?
You can add grated Parmesan before creaming it.
