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.
This risotto recipe is 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, prime rib, shrimp scampi, and so much more, though it can also hold it's own as a vegetarian main course.
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► TIMESTAMPS:
00:00 Intro
00:30 Chop the onion, process the broccoli florets, and chop the parsley.
01:50 Warm the broth on the stove.
02:03 Saute the onion and garlic.
02:40 Add the arborio rice and toast for a minute.
03:02 Add the wine and cook until it's absorbed. Then add the broth, one cup at a time, to continue making the risotto.
04:24 Add the broccoli rice to the risotto.
04:52 Finish off the risotto by stirring in the parmesan cheese, parsley, butter, salt, and pepper.
06:32 Taste test, storage, and tips.
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