Creamy Broccoli Risotto
Wine Recommendation
Francis Coppola Director's Cut Zinfandel
Ingredients
- 6 cups chicken broth
- 2 Tbsp butter
- ½ cup chopped shallots
- 2 cloves garlic, minced
- 1½ cups Arborio rice
- ⅓ cup white wine (or use vermouth)
- 1 (12-oz) pkg broccoli florets
- ⅓ cup water
- 1 (5-oz) container shredded Parmesan cheese
Instructions
- Pour broth in a saucepan; bring to a simmer over medium-low heat.
- Melt butter in a large saucepan over medium heat. Add shallots and garlic; cook, stirring, 2 minutes. Add rice; cook, stirring frequently, 2 minutes.
- Add wine; cook, stirring until liquid is absorbed. Reduce heat to medium-low.
- Add hot broth, ¾ cup at a time, stirring constantly, allowing liquid to be absorbed after each addition.
- Meanwhile, steam broccoli according to package directions; finely chop.
- Stir broccoli into risotto along with Parmesan, stirring until cheese is melted. Season with salt and pepper to taste.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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