Ingredients
Scale
- 1 cup Arborio Rice
- 2 cups Broccoli Florets
- 4 cups Vegetable Broth
- 1/2 cup Parmesan Cheese
- 2 tablespoons Olive Oil
- 1 medium Onion
- 2 cloves Garlic
- to taste Salt
- to taste Pepper
- 2 tablespoons Unsalted Butter
Instructions
- Prepare your ingredients: chop the onion, mince the garlic, and cut the broccoli into small florets.
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and sauté for an additional minute, being careful not to burn it.
- Add Arborio rice to the pot and stir to coat in oil, toasting for 1-2 minutes.
- Pour in vegetable broth, bring to a gentle simmer, and stir occasionally.
- Reduce heat to low, cover, and cook for 15 minutes, stirring occasionally.
- Add broccoli florets after 10 minutes and stir them into the rice.
- Continue cooking for another 5 minutes until creamy and rice is cooked to your liking.
- Remove from heat and stir in Parmesan cheese and butter until melted and creamy.
- Season with salt and pepper to taste, then serve immediately.
Notes
Use fresh ingredients for the best flavor. Stir frequently to release the starch from the rice for creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg