Risotto With Broccoli Recipe (2024)

I love risotto but have never prepared it with broccoli. Used dried thyme as per another reader's comment and frozen peas with broccoli florets. Very delicious and easy weeknight summer.

You should split up step 3 into like 4 or 5 steps

Do not forget to add the broccoli boiling water on the stock!To put your risotto on another level, put in your hoven 80g of sliced Prosciutto di Parma. Set the oven to heat 90°/100° for 30 minutes. Prosciutto will be crispy. chop it with a mixer and then pour it on you plate, as a final touch of salty experience. It was fantastic to eat it with a white Malvasia secca (dry), 100% Colli di Parma :)

This is an extremely easy and delicious dinner. I threw in some dried thyme after the wine and didn't over cook the broccoli. It was creamy and yummy with an excellent texture. Highly recommend

Found this bland as written. Thanks to notes, increased onion, garlic, added herbes de provence, parsley and generous salt/pepper throughout.Definitely helped to dice stems. I added to rice as directed and it all finished together.Nice change from reg rice and risotto primavera.

This was so simple and delicious and elegant all at once. I made this without the broccoli IN the risotto - I decided to roast the broccoli with some mushrooms and served it along side (the crunchy roasted broccoli was a great counterpoint to the creamy risotto). I have to say this was the most perfect risotto I have ever made! I definitely bulked up on the onions and garlic, and a tipple extra of white wine. I thought the flavor was robust for such a simple dish.

Upped the wine and onions, added thyme. Also added more seasoning to the broth I purchased. Delish.

Try making risotto with basmati for a richer flavor. A friend suggested this years ago and I have been making risotto with basmati ever since. Just try it.

Surprisingly delicate flavor given the amount of broccoli. Added toasted pine nuts to finish. Lovely light risotto as we enter spring :) Thank you!

How can you taste for salt, then add Parmesan? Will end up too salty ...

I zested a lemon and added the juice at the very end. That and the addition of fresh thyme gave the dish a boost that’ll encourage me to make it again. All I had was broccolini so I used that instead which made for a fast trip to table

I thought this was quite good and it exceeded my expectations. Because I had scallions that needed using, I replaced regular onions. Nice touch. And, to those commenting that it was bland, I highly recommend the addition of lemon zest. Always welcome with broccoli. I could see mushrooms in the future, but really enjoyed without. Easy and healthy!

Subtle, simple, delicious. I’m a risotto pro (ask my husband!) and this is a great addition to my repertoire. The only variation from the recipe as written was that we omitted the parsley because we were out of it. No loss.

As some did, I added extra garlic and. I didn’t have fresh broccoli, so I used two bags of unseasoned steamed broccoli, drained. It was good!This morning I am having it with the extra sauce from the Sheet pan Chicken Paprika. Awesome!

Fires everyone remember that trend in popular fiction a while back of authors mixing very short and very long chapters? It seems Ms Shulman has succumbed to the same trend here. Readability suffers. Tasty dish, though would be easier and faster in the instant pot.

Followed one's advice and doubles the onions, garlic and added thyme. Was a lovely risotto, creamy and delicious!

This risotto didn’t turn out nearly as creamy as any other risotto I’ve made. I’m guessing it’s because of the broccoli addition while the rice is still cooking. Maybe it inhibited the starches from the rice that lead to the creamy texture. This dish was a fine way to use up a head of broccoli, but I wouldn’t make it again.

This was so simple and delicious and elegant all at once. I made this without the broccoli IN the risotto - I decided to roast the broccoli with some mushrooms and served it along side (the crunchy roasted broccoli was a great counterpoint to the creamy risotto). I have to say this was the most perfect risotto I have ever made! I definitely bulked up on the onions and garlic, and a tipple extra of white wine. I thought the flavor was robust for such a simple dish.

Easy and delicious. I put the broccoli in when the rice was almost done, as I like it less cooked.

I found cooking the broccoli separately until it was almost cooked and then adding it to the risotto prevented soggy overcooked broccoli. We also sautéd hen of the woods mushrooms with the garlic and it added a great mushroom flavor.

This is a lovely, easy risotto. I replace some of the stock with an extra half cup of wine -- makes it less salty and more to my taste. I also never need more than about 1.5 qts of liquid. Be generous with the onions.