Broccoli Risotto With Cream And Lemon Recipe

Recipe By Slurrp

This creamy and tangy broccoli risotto is a delightful twist on the classic Italian dish. The combination of tender broccoli florets, rich cream, and zesty lemon creates a burst of flavors in every bite. The creamy texture of the risotto perfectly complements the freshness of the broccoli and the brightness of the lemon. It's a comforting and satisfying dish that is sure to impress your family and friends.

4.3
28 Rating -
Rate
Non Vegdiet
1hr 10minstotal
30minsPrep
40minsCook
1hr 10m.total
30m.Prep
40m.Cook
Broccoli Risotto With Cream And Lemon
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ingredients serve

Ingredients for Broccoli Risotto With Cream And Lemon Recipe

  • 0.33 tablespoon Olive Oil
  • 0.17 Small Onion, Diced
  • 0.17 cup Arborio Rice
  • 0.67 cup Vegetable Broth
  • 0.33 cup Broccoli Florets
  • 0.08 cup Heavy Cream
  • 0.08 cup Grated Parmesan Cheese
  • 0.17 Zest Lemon
  • As required Salt And Pepper, To Taste
  • as required Grated Parmesan Cheese, For Garnish
  • as per your need Fresh Lemon Juice, For Garnish

Directions: Broccoli Risotto With Cream And Lemon Recipe

Cooking Directions

  • STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and cook until translucent.
  • STEP 2.Add Arborio rice to the pan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly toasted.
  • STEP 3.Gradually add vegetable broth, about 1/2 cup at a time, stirring constantly until the liquid is absorbed. Repeat this process until the rice is cooked al dente.
  • STEP 4.Meanwhile, steam the broccoli florets until tender. Set aside.
  • STEP 5.Once the rice is cooked, stir in the cooked broccoli, heavy cream, grated Parmesan cheese, and lemon zest. Cook for an additional 2-3 minutes until heated through.
  • STEP 6.Season with salt and pepper to taste. Serve the broccoli risotto hot, garnished with a sprinkle of grated Parmesan cheese and a squeeze of fresh lemon juice.

Cooking Tips

  • Toasting the rice before adding the broth helps to enhance the nutty flavor of the risotto.
  • Make sure to stir the risotto constantly while adding the broth to ensure even cooking and prevent sticking.
  • For a vegetarian version, use vegetable broth instead of chicken broth.
  • You can add some cooked chicken or shrimp to make it a heartier meal.

Storage and Serving

  • Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over low heat, stirring occasionally.
  • Serve the broccoli risotto as a main dish or as a side to grilled chicken or fish.
  • Garnish with fresh parsley or basil for an extra pop of color and flavor.
Nutrition
value
482
calories per serving
13 g Fat36 g Protein48 g Carbs4 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    36g
  • Carbs
    48g
  • Fiber
    4g

MacroNutrients

  • Carbs
    48g
  • Protein
    36g
  • Fiber
    4g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    104mg
  • Iron
    3mg
  • Vitamin A
    120mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    64mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    19mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    85mg
  • Manganese
    2mg
  • Phosphorus
    322mg
  • Selenium
    28mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp