Flavorful roasted garlic and broccoli collide with creamy Parmesan risotto into one killer side dish that’s incredibly easy to throw together and ready in under 30 minutes too!
So I think there really could be such a thing as a risotto addiction, you guys.
And whatever you wanna call that “problem”…I most definitely have it and I’m not inclined to fix it.
Fixing to eat all the roasted garlic broccoli parmesan risotto instead, FYI.
With truckloads of Parmesan on top in case you were wondering…
If you’re new to the risotto game…don’t sweat it. A lot people think risotto is fussy and time-consuming to make, but I’m here to tell you that it’s really, really not.
It’s easy enough to throw together on a weeknight, and yet it’s still totally fancy-kinda food that belongs on all your holiday buffet tables.
See my extensive collection of risotto here for multiple options…you know, in case you wanna join me in this glorious addiction.
But now…we talk about the risotto insanity that’s currently staring us down in the face.
FYI, I’ll have a staredown with risotto any time and ANY place but especially if said risotto happens to include roasted garlic, roasty-tender broccoli, and mountains of cheese.
Actually those aforementioned mountains of cheese are really not optional.
When in doubt of anything…add a mountain of cheese. <<<
Then eat a mountain of ridiculous risotto. 😍😍
- 2 cups fresh broccoli florets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 medium onion, finely diced
- 3 tablespoons butter
- 3/4 cup arborio rice
- 1/4 cup white wine
- 3 cloves roasted garlic, minced
- 2 cups hot chicken broth
- 1/4 cup half-and-half cream
- 1/2 cup grated Parmesan cheese
- Preheat oven to 400F. Toss broccoli in olive oil and salt and pepper to taste. Spread on a greased baking sheet and roast broccoli at 400F 10-15 minutes until tender. Set aside.
- In a medium skillet over medium-high heat, saute onion in butter until just tender. Add rice, wine, and roasted garlic to skillet and stir 1 minute.
- Reduce heat to medium and begin adding hot chicken broth to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth. Continue adding broth in small amounts 10-15 minutes until rice is tender and creamy. Stir in half-and-half, roasted broccoli, and top with Parmesan cheese. Serve risotto warm and enjoy!
Risotto is kinda my thing. Try this one next!! —>