BROCCOLI-CHEDDAR OVEN RISOTTO
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Bring the chicken broth to a low simmer in a saucepan. Toss the broccoli with the olive oil on a rimmed baking sheet.
- Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute. Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil. Cover and set on the bottom oven rack. Place the broccoli on the upper rack. Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes.
- Remove the rice and broccoli from the oven. Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary). Stir in the broccoli.
Nutrition Facts : Calories 432 calorie, Fat 23 grams, SaturatedFat 12 grams, Cholesterol 77 milligrams, Sodium 686 milligrams, Carbohydrate 37 grams, Fiber 3 grams, Protein 17 grams
BARLEY & BROCCOLI RISOTTO WITH LEMON & BASIL
Barley and broccoli are packed with vitamins to lower cholesterol and regulate your appetite. This vegan, low-calorie supper will keep you fuller for longer
Provided by Good Food team
Categories Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Pour a litre of cold water over the barley, cover and leave to soak overnight.
- The next day, drain the barley, reserve the liquid and use it to make 500ml vegetable bouillon. Heat half the oil in a non-stick pan, add the leek and cook briefly to soften. Tip half into a bowl, then add the barley and bouillon to the pan, cover and simmer for 20 mins.
- Meanwhile, add the garlic, basil, remaining oil, the lemon juice and 3 tbsp water to the leeks in the bowl, and blitz to a paste with a stick blender
- When the barley has cooked for 20 mins, add the broccoli to the pan and cook for 5-10 mins more until both are tender. Stir in the basil purée, heat very briefly (to retain the fragrance), then spoon into bowls to serve.
Nutrition Facts : Calories 378 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
RISOTTO WITH BROCCOLI
Sometimes I get bored with broccoli - but then I use it in a risotto, and it's like a completely new vegetable. The diced stems retain a nice texture that contrasts with the tender flowers. Make sure to slice the flowers thin for the most delicate results.
Provided by Martha Rose Shulman
Categories dinner, weekday, one pot, appetizer, main course
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
- Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the diced broccoli stems. Continue to add broth and stir the rice for another five minutes. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 minutes or so. When the rice is tender all the way through but still chewy, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 7 grams, Carbohydrate 59 grams, Fat 11 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 614 milligrams, Sugar 7 grams
BROCCOLI RISOTTO
Provided by Florence Fabricant
Categories side dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Remove the flowerets from the broccoli, divide them into small pieces and steam about three minutes, until just tender and bright green. Rinse under cold water, drain and set aside.
- Chop enough of the stems to make one cup, place in a small saucepan with about two-and-a-half cups of water and simmer until very tender, 15 to 20 minutes. Drain, reserving the cooking liquid. Puree the chopped broccoli in a food processor.
- Add enough chicken or vegetable stock to the cooking liquid to make five cups, place this stock in a saucepan and bring to a slow simmer.
- Heat the oil or butter in a heavy saucepan. Add the onion and saute until the onion is tender but not brown. Stir in the rice and cook, stirring, about five minutes. Stir in the broccoli puree and season with salt and pepper and sage.
- Begin adding the simmering stock, about a half-cup at a time, stirring and adding additional stock as the liquid is absorbed by the rice. After about 20 minutes nearly all the liquid should have been added. The rice should be just tender with a bit of resistance in the middle and the mixture should be creamy, not quite liquid. Stir in the reserved broccoli flowerets, check seasonings and serve with Parmesan cheese.
BROCCOLI RABE RISOTTO
Steps:
- Blanch the broccoli rabe, and then immediately shock in an ice bath. Remove from the ice and set aside.
- Heat the chicken stock in a medium saucepan and keep warm on the stove. Heat 1 tablespoon of the butter and the olive oil in a medium high-sided saute pan, and cook the garlic and shallots, sprinkling with salt and black pepper, until soft. Stir in the rice, tossing to coat, and cook 1 minute. Pour in the wine and cook until completely reduced.
- Add 2 cups of the hot stock and cook until absorbed. Continue adding 1 cup of the stock at a time, stirring often, until all the liquid is absorbed. (You may not need all of the stock.) Cook until the rice is al dente, about 20 minutes.
- Stir in the broccoli rabe to combine, and then stir in the Parmesan and remaining butter until melted. Adjust the seasoning and serve with the Piquillo Pepper Salsa alongside. Garnish with bull's blood, chervil sprigs and a sprinkle of Parmesan.
- Combine the piquillo peppers, olives, olive oil, parsley, vinegar and thyme in a small bowl. Season with salt and black pepper and serve with the risotto.
LEMON RISOTTO WITH BROCCOLI
A creamy, rich party-special alternative to potatoes. -Judy Grebetz, Racine, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan heat oil over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add rice and lemon zest; cook and stir until rice is coated, 1-2 minutes. , Stir in wine. Reduce heat to maintain a simmer; cook and stir util wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, adding broccoli after half the broth has been added. Cook until rice is tender but firm to the bite, and risotto is creamy. Remove from heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately.
Nutrition Facts : Calories 201 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 460mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges
BROCCOLI RISOTTO
Make broccoli exciting again with our Broccoli Risotto recipe. Featuring OSCAR MAYER bacon, this Broccoli Risotto recipe takes 45 minutes to make.
Provided by My Food and Family
Categories Home
Time 45m
Yield 8 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Cook bacon in large skillet on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Remove bacon from skillet with slotted spoon, reserving drippings in skillet. Drain bacon on paper towels.
- Add onions to reserved drippings; cook 4 to 5 min. or until crisp-tender, stirring occasionally. Stir in rice, garlic and Italian seasoning; cook and stir 2 min. Add 1/2 cup broth; cook and stir 1 min. or until absorbed.
- Stir in additional 1/2 cup broth; cook on medium-low heat 4 min. or until most the broth is absorbed, stirring constantly. Repeat until all the broth has been added. (Rice should be tender, but firm. This will take about 25 min.) Add broccoli; cook and stir 2 min. or until heated through. Remove from heat.
- Add bacon and cheese; mix lightly.
Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 520 mg, Carbohydrate 21 g, Fiber 1 g, Sugar 2 g, Protein 10 g
BROCCOLI RISOTTO WITH CREAM AND LEMON
A creamy risotto with broccoli and just a hint of lemon.
Provided by Brittany
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h10m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the white wine and lemon juice.
- Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Stir in the cream, and cook 5 minutes before stirring in the broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 52.6 g, Cholesterol 71.8 mg, Fat 25.9 g, Fiber 2.1 g, Protein 7 g, SaturatedFat 13.9 g, Sodium 106.4 mg, Sugar 1.7 g
GARLICKY CHICKEN AND BROCCOLI RISOTTO
A semi-healthful dish uses veggies and chicken breast, providing a creamy and filling dish without too much fat. A bowl of this can easily serve as a meal for even a hearty eater if accompanied by a veggie or salad. Alternatively, it can be used as an appetizer for a much larger group of people.
Provided by 887516
Categories One Dish Meal
Time 1h
Yield 6 large bowls, 6-12 serving(s)
Number Of Ingredients 10
Steps:
- sautée the garlic in the olive oil.
- add the rice and keep stirring.
- slowly add the wine and chicken broth about a quarter cup at a time, alternating periodically and letting the previous liquid be fully absorbed before adding more. Be sure to prevent the rice from sticking to the bottom and boiling by stirring adequately. After about 10 minutes, add any toppings desired such as the chicken breast and broccoli. Continue this until all liquid is absorbed and rice is soft and cooked (about 40 minutes). If necessary, additional broth or water can be added to fully cook the rice.
- Once the rice is cooked, stir in the butter, melting it inches Then remove from heat and add the cheese.
Nutrition Facts : Calories 677.7, Fat 21, SaturatedFat 8.7, Cholesterol 58.6, Sodium 1373.6, Carbohydrate 79.9, Fiber 2.6, Sugar 1.6, Protein 25.1
BROCCOLI RISOTTO
You want to add liquid to the risotto a little at a time, stirring constantly and make sure to cook just until it's creamy and the grains are tender.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside., Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly., In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.) , Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.
Nutrition Facts : Calories 247 calories, Fat 14g fat (4g saturated fat), Cholesterol 13mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 5g protein.
BACON AND BROCCOLI RISOTTO
Smoked Bacon and Broccoli Risotto, little salt, little sweet and an amazing entree, or cut in 3rd for an Appetiser.
Provided by KNXIA
Time 25m
Yield Serves 1
Number Of Ingredients 0
Steps:
- Place the Broccoli Florets in a Saucepan of boiling water and boil until soft. Have a Frying pan on a medium heat, add the butter/oil to the pan and swirl to cover the base of the pan. Add the Smoked Bacon and cook for a 3 minutes, until the edges are brown, then add the Spring Onion and Carrots to the pan and toss to cook.
- After 2 minutes off cooking, add the Arboria Rice to pan and stir using a Spatula/Wooden Spoon, remembering to constantly stir and shake the pan to avoid the Rice from burning, after 2 minutes of cooking the Rice, add a ladle spoon full of the Stock to the pan. Add the Salt and Pepper to season the Dish, seasoning is important!
- Remembering to constantly stir and shake the pan to ensure the Rice doesn't stick to the bottom of the pan. Once around 2/3 of the Stock has been used up, add the Soft Broccoli to the pan. Once all of the moisture has been soaked up by the Rice, add a ladle of Stock to the pan.
- Once all of the remaining Stock has been soaked up by the Rice, making sure the rice is cooked, taste it and taste again, also make sure that the dish is not stodgy or too watery, a thickness/consistency of Custard is perfect.
- Once you are happy with the consistency and taste of the dish, transfer to a serving plate/bowl, season with salt and pepper, and add a pinch of Parsley to Garnish and add a little colour to the dish. Dig in and Enjoy.
LEMON AND BROCCOLI RISOTTO RECIPE
Looking for risotto recipes, rice recipes, broccoli recipes, dinner party recipes or vegetarian recipes? This lovely lemony risotto with crunchy broccoli, shallots and a cheeky splash of white ...
Provided by GoodtoKnow
Categories Lunch
Time 40m
Yield Serves: 4
Number Of Ingredients 9
Steps:
- Heat the oil and butter in a frying pan and sauté the shallots for 5 mins. Bring the stock to a simmer in a pan. Add the rice and lemon zest to the shallots and stir for 2 mins.
- When the mixture is hissing in the pan, add the wine, reduce the heat, then add the stock, allowing 1 ladleful to absorb at a time.
- Add the broccoli and half the Pecorino cheese with the last ladleful of stock. Cover, set aside for 5 mins, then serve with the remaining cheese and fresh parsley on top.
Nutrition Facts : @context https, Calories 570 Kcal, Fat 27 g
LEMON BROCCOLI RISOTTO
Categories Rice Side Quick & Easy Lemon Broccoli Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a large saucepan bring the broth and the water to a boil and in the broth simmer the broccoli flowerets for 3 minutes, or until they are just tender. Transfer the flowerets with a skimmer to a bowl and reserve them. To the simmering broth add the broccoli stems, the zest, and the lemon juice and simmer the mixture for 5 minutes. While the stems are cooking, in a large heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened and stir in the rice, stirring until each grain is coated with the oil. Add 1/2 cup of the simmering broth, stems included, and cook the mixture over moderately high heat, stirring constantly, until the broth is absorbed. Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente. (The rice should take about 20 minutes to become al dente.) Stir in the reserved broccoli flowerets and simmer the risotto, stirring, until the flowerets are heated through. Remove the pan from the heat and stir in the Parmesan and salt and pepper to taste.
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CAULIFLOWER RICE BROCCOLI RISOTTO - DIVALICIOUS RECIPES
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Servings 2Estimated Reading Time 3 mins
- Make rice out of the cauliflower and the broccoli by either grating it or blitzing it in your food processor.
ROASTED GARLIC BROCCOLI PARMESAN RISOTTO
From wholeandheavenlyoven.com
5/5 (5)Total Time 25 minsServings 6Calories 256 per serving
- 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!
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Estimated Reading Time 3 mins
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4/5 (70)Total Time 40 minsCategory DinnerCalories 372 per serving
BROCCOLI RISOTTO WITH CHICKEN FRICASSéE | RICARDO
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5/5 (10)Total Time 50 minsCategory Main DishesCalories 675 per serving
- In a saucepan, soften the onion and garlic in the oil. Add the rice and cook for 1 minute, stirring to coat with the oil. Deglaze with the mead and cook over medium heat, stirring frequently until the liquid has completely been absorbed.
- Meanwhile, in large skillet over high heat, brown the chicken and mushrooms in the oil for about 5 minutes. Season with salt and pepper. Add the broth and mustard. Reduce until almost dry. Add the parsley. Adjust the seasoning.
BROCCOLI CHEESE RISOTTO - VEGETARIAN MAMMA
From vegetarianmamma.com
5/5 (4)Total Time 30 minsCategory DinnerCalories 278 per serving
- Splash the 1 tablespoon of extra virgin olive oil into a pan. Heat the pan to a medium heat, saute the chopped green onions and onions. Once onions are cooked, add dry rice and saute for 1 minute.
- Next, add your wine to the pan. Let the liquid cook down for about 1 minute. Next, add 2 cups of veggie broth. Let the broth cook down while you continually stir to avoid any burning. Once the liquid has been cooked down, add 2 more cups. Continue with this process until all your liquid is gone and your rice is soft. This process should take about 20 minutes.
INSTANT POT BROCCOLI RISOTTO - KITCHEN CONFIDANTE®
From kitchenconfidante.com
5/5 (5)Total Time 30 minsCategory Side DishCalories 311 per serving
- Heat olive oil in a medium sauce pan over medium-low heat. Add onion and garlic, and cooker about 5 minutes, or until the onion is translucent. Stir in the rice and toast for about a minute or so, making sure the grains are coated.
- Heat olive oil in a pressure cooker insert with the multi cooker set on the sauté function. Add onion and garlic, and cooker about 5 minutes, or until the onion is translucent. Stir in the rice and toast for about a minute or so, making sure the grains are coated.
- Pulse the broccoli in a food processor until finely chopped. This can also be done with a knife. Transfer to a small pan with about 1 cup of water and season lightly with salt. Bring to a boil over medium-high heat and let it steam for about 2 minutes. Drain.
- Stir the broccoli into the risotto. Season to taste with salt and pepper. Stir in the parsley, thyme, butter, and cheese.
CREAMY BROCCOLI RISOTTO - JULIA'S CUISINE
From juliascuisine.com
Cuisine ItalianTotal Time 55 minsCategory Main CourseCalories 553 per serving
- Heat one tablespoon of olive oil in a medium sized deep sided pan. Add the garlic and stir for a minute. Add the onion and stir, cook for a further 5 minutes until the onions are light golden and soft.
- Add the remaining tablespoon of olive oil and the rice. Stir well to coat and let it fry for 1 -2 minutes until the edges become a little translucent.
- Add one cup/240 ml of vegetable stock and stir well. Occassionally stir until it evaporates, about 3 minutes.
CREAMY VEGAN RISOTTO WITH BROCCOLI - ELAVEGAN | RECIPES
From elavegan.com
4.9/5 (10)Calories 391 per servingCategory Main Course, Side Dish
- Pour 3 cups of vegetable broth into a saucepan and bring to a low simmer. Keep it on the stovetop to reheat if needed.
- Heat oil or vegan butter in a skillet/frying pan. Add onion and sauté for about 4 minutes, stirring occasionally. Stir in minced garlic and arborio rice and sauté for a further one minute or until the rice is opaque and nicely toasted.
- Add 1/2 cup vegetable broth to the rice, and let simmer on low heat until the broth is absorbed. Stir frequently to achieve a creamy risotto. Add more broth, 1/2 cup at a time until the broth is absorbed, then add more.
BROCCOLI RABE RISOTTO WITH GRILLED LEMON - FOOD & WINE
From foodandwine.com
5/5 Total Time 1 hr 15 minsServings 6
- Light a grill or preheat a grill pan. Brush the lemon slices with oil and grill over high heat, turning once, until lightly charred, 2 to 3 minutes total. Transfer to a cutting board and let cool. Finely dice the lemon.
- Meanwhile, in a large saucepan of salted boiling water, blanch the broccoli rabe until tender, about 3 minutes. Drain and cool under running water; drain again. Transfer the broccoli rabe to a food processor and puree until smooth. Scrape the puree into a measuring cup (you should have about 1 cup).
- In a medium saucepan, bring the vegetable stock and 2 cups of water just to a boil; keep warm. In a large saucepan, melt 4 tablespoons of the butter. Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and cook, stirring, until coated and opaque, about 3 minutes. Add the wine and cook, stirring, until absorbed, about 7 minutes. Add half of the warm vegetable stock and cook over moderately low heat, stirring, until nearly absorbed, about 7 minutes. Add the remaining vegetable stock and cook, stirring, until nearly absorbed and the rice is al dente, 8 to 10 minutes longer.
- Stir the broccoli rabe puree into the risotto along with the grated Parmigiano-Reggiano cheese, tarragon, parsley and the remaining 2 tablespoons of butter. Cook, stirring, until the risotto is creamy and heated through, about 3 minutes. Season the risotto with salt and pepper. Spoon into shallow bowls and top with the chopped grilled lemon and dollops of mascarpone.
BROCCOLI AND HAM RISOTTO RECIPE - FOOD.COM
From food.com
Servings 4Total Time 45 minsCategory One Dish MealCalories 199 per serving
- Heat the oil in a large, shallow saucepan on a gentle heat and fry the onion for 3-4 minutes. Stir frequently until the onion is soft. Meanwhile make up the stock in a jug using boiling water.
- Add the leek, garlic and ham to onions and stir until the ham starts to brown. Add the rice and stir for 1-2 minutes. Ladle a little of the stock in the pan and stir thoroughly. When most of the liquid has been absorbed, add more and stir.
- Repeat until all the stock has been used up (this should take about 20 minutes). Cut the broccoli into small florets and stir into the risotto. Cook for another 5 minutes until the rice is tender but still has some bite.
- Pick off the leaves from the thyme sprigs and add them to the dish. Serve immediately with a little grated Parmesan cheese and black pepper.
BROCCOLI AND CHEESE RISOTTO - BIG BEAR'S WIFE
From bigbearswife.com
4.4/5 (53)Category Side DishServings 4Estimated Reading Time 3 mins
- For the Broccoli: Cook the broccoli either in the microwave or on the stove top. For the microwave, place the broccoli into a medium sized bowl and toss with about 3 or 4 tablespoons of water.
- Place into the microwave and cook for about 4 minutes until tender. Drain water and set aside. If you've rather cook it on the stove top, bring a pot of water to a boil, add broccoli and cook for 3-4 4 minutes until broccoli is tender.
- Drain and chop the broccoli (I chopped mine super fine and mainly only used the "tree tops" for this, but you can use the whole thing if you want). Set aside.
- Pour the chicken broth into a small sauce pan and place it onto the stove top over low heat just to warm it up a bit.
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