Broccoli Risotto*


  • Aborio Short Rice (1 cup)
  • White wine (1/2 cup)
  • 1 head of broccoli
  • Red onion (1/2 – diced)
  • Butter (Vegetable Spread) (2 Tbsp)
  • Vegetable Stock (3 cups)
  • Parmesan seasoning (V) (1 Tbsp)
  • salt (1 tsp)
  • Pepper (1 tsp)


  • Start by chopping the head of broccoli into small florets and dicing your red onion and garlic.
  • Blanche the broccoli florets by placing them in boiling water then to a bowl with ice water so they remain crisp and stop cooking
  • Blend broccoli florets with 1/4 cup of water
  • In a skillet, on medium low, fry diced red onions, and garlic for a couple of minutes then add 1 cup of aborio rice.
  • After around 2-3 minutes add 1/2 cup of white wine. Once that cools down add 3 cups of vegetable stock, 1 cup at a time. Add another cup once it cooks down completely. Constantly stir!
  • Add 2 Tbsp of butter along with 2 Tbsp of Parmesan seasoning while continuing to stir.
  • Add 1/2 cup of the blended broccoli mixture and stir until it cooks down and changes the color to a bright green.
  • Using a small rice bowl form the rice onto a dish, top with a small chopped broccoli floret and season lightly with salt and black pepper.

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