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Broccoli Parmesan Risotto

Broccoli Parmesan Risotto

A fancy, but easy weeknight meal…

Have you ever made risotto before? It seems like an intimidating dish, but we promise it is easy! This recipe for Broccoli Parmesan Risotto is the perfect cold weather comfort food. It is also loaded with nutrients. Thanks to the broccoli, you are getting a full day’s worth of Vitamin C, plus lots of fiber and potassium. Broccoli is a type of cruciferous vegetable, which is a January Foods of the Month.

To make risotto, always choose low-sodium chicken or vegetable broth. The regular versions of broth add lots of unnecessary sodium to your dish. And, with flavors like broccoli, roasted garlic, and parmesan in this recipe, you really do not need any extra salt for flavor!

This Broccoli Parmesan risotto is tasty with salmon or grilled chicken. And, you can have leftovers for lunch the next day.

Broccoli Parmesan Risotto
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  • 1 large head of broccoli florets, roasted
  • 3 garlic cloves, roasted
  • 2 tbsp. extra virgin olive oil
  • 1/2 yellow onion, sliced thin
  • 1 1/2 cups arborio rice
  • 4 cups low-sodium chicken broth
  • 1/2 cup parmesan cheese
  • 1/4 cup milk


  1. Preheat oven to 425 degrees.
  2. Chop the broccoli into small pieces, then transfer to a baking pan with the garlic cloves. Drizzle the broccoli and garlic with olive oil. Cook for 25 minutes, or until the broccoli is slightly blackened (this makes it taste delicious!).
  3. While the broccoli and garlic are roasting, use a medium-sized pot on your stovetop set to medium heat to cook the onion in a little bit of olive oil until it begins to brown, about 10 minutes.
  4. Add the arborio rice to the onion, then add 1 cup of the low-sodium chicken broth. Reduce heat to low.
  5. Regularly stir the rice until it begins to absorb the broth. Once the first cup is absorbed, work your way through the rest of the broth, adding about 1/2 cup at a time. This whole process should take about 25 minutes, or about the same time that your broccoli is roasting.
  6. Once all the broth has been used, taste a little bit of the rice to make sure it is cooked through and not crunchy. Add more broth if needed.
  7. Mix in the parmesan cheese and the milk. Continue to stir until the cheese is melted.
  8. Finally, add the roasted broccoli florets, and chop the garlic and add it as well. Mix well to combine flavors.
  9. Serve with an additional topping of parmesan cheese.

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