Roasted Broccoli Parmesan Risotto
Prep time: 
Cook time: 
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Serves: 6 servings
  • 8 cups fresh broccoli florets
  • 2 Tbsp olive oil
  • 1 tsp salt and pepper to taste
  • 4 cups low-sodium vegetable broth
  • 3 Tbsp butter
  • 1 onion, finely diced
  • 1½ cups dry arborio rice
  • ½ cup dry white wine
  • 6 cloves roasted garlic, minced
  • ½ cup half-and-half
  • ½ cup grated Parmesan cheese
  1. Preheat oven to 400 degrees F. Toss broccoli in olive oil and salt and peppe to taste. Spread on a parchment paper-lined baking sheet and roast for 15-18 minutes or until tender. Set aside.
  2. In a small sauce pan, heat broth over low heat. Keep hot.
  3. In a large skillet over medium-high heat, melt butter. Once butter is hot, add onion and saute until just tender. Add arborio rice, wine, and garlic to skillet and stir well. Cook until wine is fully absorbed.
  4. Reduce heat to medium and begin adding hot broth to rice, about ⅔ to ¾ cup at a time, stirring often and cooking until liquid is absorbed before adding more broth. Continue adding the remaining broth in small amounts, cooking until the rice and the rice is tender.
  5. Stir in half-and-half, roasted broccoli, and Parmesan cheese. Serve hot.
Recipe slightly adapted from Whole and Heavenly Oven
Nutrition Information
Serving size: ~2 cups Calories: 378 Fat: 15.8 Carbohydrates: 43.8 Sugar: 3.8 Sodium: 811 Fiber: 6.2 Protein: 11.7 Cholesterol: 33
Recipe by Prevention RD at