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Roasted Broccoli Risotto

Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 5 -7


  • 1 1/2  cups broccoli florets
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 3 cloves garlic minced
  • 3 tablespoons butter
  • 1/2 cup dry wine
  • 1 1/2 cups aborio rice
  • 4 cups hot chicken broth
  • 1 cup fresh Parmesan cheese
  • 1/4 cup half and half


  • Preheat oven to 400°. Toss broccoli with olive oil, salt, pepper and garlic. Roast for 10-15 minutes in preheated oven, until tender. Set aside for later use.
  • In a medium skillet over medium high heat, add the butter and melt. Once melted add in the wine and bring to a simmer.
  • Add rice and cook until the wine is absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
  • Add in half and half, salt and pepper. Stir to combine. Stir in Parmesan cheese and roasted broccoli.
  • Serve immediately and enjoy!