15 Aug Mushroom Broccoli Parmesan Risotto
My dad taught me how to make this dish, and it is one of my favorites! It does take a bit of practice, as Risotto in general can be tricky as it needs to be constantly watched and stirred. It is a pretty high maintenance dish, but the payoff is very rewarding if you can get the hang of it, because it is absolutely delicious!
Risotto is a very versatile dish that can either be prepared as a side to any grilled meat or seafood dishes. Feel free to even add and kind of meat or seafood to the dish as well! Risotto can even be prepared and eaten as a main course as it is very hearty and filling! Either way, I’m sure you’ll enjoy this delicious meal!
For this recipe you will need:
1 Clove of Garlic
Broccoli – (You can use fresh Broccoli, but I had used frozen)
1/2 a Small Onion
1 Cup Arborio Rice
1 Cup of Water
1 Cup Chicken Stock
White Wine (You can use cooking wine, but I just used regular wine.)
Salt n’ Pepper
1. So we’re going to start off prepping our veggies! First dice up your mushrooms and onions and throw
them into a bowl along with your broccoli heads.
2. Next mince your garlic and coat the bottom of your pan with extra virgin olive oil.
3. Once that is simmering nicely, and before the garlic turns brown, add your bowl of veggies!! Let those really simmer and cook through nicely before adding your rice….
4. Once your veggies are pretty much cooked through enough, you want to add your 1 Cup of Arborio
rice. I really love this rice because as it cooks it starts to form this creamy like consistency and it is
OH SO YUMMY!
5. Now once you add your rice, stir that in with the veggies and make sure all of the grains are covered in
the oil until they start looking clear. Once all of the rice is covered in the oil, you want to add 1 cup of
water, and 1 cup of chicken stock.
6. Now STIR!! Lower the heat, and put the lid on and crack it a bit… Let it cook. Be sure to keep
checking every minute or so until it looks like the risotto has absorbed some or most of the water.
7. Once the risotto is absorbing all the liquid very nicely, stir more!! Again, the key to good risotto is to
keep stirring and keep between low and medium heat…
8. This step is optional, but I added some white whine (I love any dishes with a little splash of wine,
a tablespoon should be enough).
9. Add some grated fresh Parmesan cheese!
10. Keep stirring until most or all the liquid is now evaporated. Taste the rice to make sure it is cooked all the way. If it is still too hard to the bite, then add some more liquid and keep stirring until all of the water is completely evaporated, and the rice is soft to the bite.
11. Once your rice is soft to the bite and all of the liquid is evaporated, remove from heat, and place into your serving bowls.
Did you like this recipe? Did you do anything differently or add different veggies or cheeses to mix it up?
If you decide to give it a try or have any other ideas to add to this recipe, please comment below and let me know your thoughts!