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Roasted Garlic Broccoli Parmesan Risotto
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!
Servings 6 servings
- 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!
Serving: 3g | Calories: 256kcal | Carbohydrates: 24.6g | Protein: 9.3g | Fat: 13g | Saturated Fat: 6.9g | Polyunsaturated Fat: 6.1g | Cholesterol: 29mg | Sodium: 444mg | Fiber: 1.9g | Sugar: 1.7g