Hey y'all! If you're craving something cozy, creamy, and packed with fresh flavors, this Broccoli Parmesan Risotto is your ticket to weeknight comfort food heaven. Each bite is rich and cheesy, with tender bites of broccoli and perfectly cooked arborio rice. Whether you're making it for a family dinner, entertaining guests, or just treating yourself, it's impossible not to swoon over this risotto. Let's get cooking!

Why You'll Love This

This risotto is ultra-creamy, thanks to the combination of arborio rice and freshly grated Parmesan.
It packs a veggie boost with vibrant broccoli woven throughout each spoonful.
It's easy to make in just one pot with straightforward steps.
Ideal for both weeknight dinners and elegant gatherings with friends.
You can easily adapt it for vegetarians and even add your own twist!

Ingredients

1 ½ cups arborio rice
4 cups low-sodium vegetable broth
1 cup finely chopped broccoli florets
1 medium onion, finely diced
3 cloves garlic, minced
2 tablespoons unsalted butter
1 tablespoon olive oil
¾ cup freshly grated Parmesan cheese
½ cup dry white wine (optional, but recommended)
¼ teaspoon freshly ground black pepper
¼ teaspoon salt (or to taste)
Zest of 1 lemon (optional, for brightness)

Directions

Step 1: Prep the Broth

In a medium saucepan, bring the vegetable broth to a gentle simmer. Reduce heat to low to keep warm while you cook the risotto.

Step 2: Sauté Aromatics

Heat the olive oil and butter in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3: Toast the Rice

Add arborio rice to the pan. Stir constantly for 2 minutes until the rice looks slightly translucent around the edges.

Step 4: Add Wine

Pour in the white wine and stir until most of the liquid is absorbed, about 2-3 minutes.

Step 5: Cook the Risotto

Add a ladleful (about ½ cup) of hot broth to the rice, stirring gently. When the liquid is mostly absorbed, add another ladleful. Repeat this process, stirring often, for about 18-20 minutes. Midway (after about 10 minutes), stir in the chopped broccoli so it cooks until tender but vibrant green.

Step 6: Finish & Serve

When the risotto is creamy and the rice is tender but al dente, remove from heat. Stir in Parmesan cheese, lemon zest (if using), salt, and pepper. Taste and adjust seasoning as needed. Serve hot, garnished with extra Parmesan and a sprinkle of fresh black pepper.

Notes

Stir the risotto often for the creamiest texture—don’t walk away for too long!
If the risotto thickens on standing, add a splash of hot broth or water before serving.
Lemon zest is optional but adds a beautiful brightness to balance the richness.

Variations

Mushroom Broccoli Risotto: Add 1 cup of finely chopped mushrooms with the onions for an earthy twist.
Chicken Broccoli Risotto: Stir in 1 cup of cooked, shredded chicken in the last 5 minutes for extra protein.
Vegan Version: Use plant-based butter and vegan Parmesan alternative to make this recipe dairy-free.

Required Equipment

Large, deep skillet or Dutch oven
Medium saucepan
Ladle
Wooden spoon or spatula
Measuring cups and spoons
Fine grater (for Parmesan and lemon zest)

Storage Instructions

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of broth or water and gently warm on the stovetop or microwave until creamy and heated through.

Suggested Pairings

Pair with a simple arugula salad with lemon vinaigrette for freshness.
Serve alongside roasted chicken or grilled fish for a heartier meal.
A crisp, chilled Pinot Grigio or Sauvignon Blanc complements the flavors beautifully.

Pro Tips

Use warm broth to keep the risotto cooking evenly and creamier.
Freshly grate your Parmesan for the smoothest melt and best flavor.
Don't rush adding the broth—the gradual process is key for classic risotto texture.

FAQ

Can I use frozen broccoli?

Yes, you can use frozen broccoli. Thaw and chop it before adding to the risotto midway through cooking.

What if I don’t have arborio rice?

Arborio is best for its creaminess, but you can substitute Carnaroli or short-grain rice in a pinch.

Can I make this risotto ahead?

Risotto is creamiest fresh, but you can make it up to 1 day ahead. Reheat gently with extra broth to revive its texture.