This broccoli parmesan risotto turns an Italian comfort food classic into a rich and creamy veggie delight that’s layered with broccoli rice, fresh parmesan cheese, and parsley. I love to enjoy a bowl of this with extra cheese on top, and it’s also a family favorite for holiday dinners.

The Best Risotto Recipe I’ve Had Yet

As soon as that first crisp breeze rolls in, I instantly crave a warm bowl of risotto. It’s cozy and comforting, and I love that it’s extremely adaptable to any flavor you throw at it. Of course, being someone who loves to sneak veggies into everything, I had to give it a try with some broccoli! And who doesn’t love a broccoli parmesan combination? One test bite and I knew this would become a fall and winter side dish staple alongside filet mignon, shrimp scampi, and so much more, though it can also hold it’s own as a vegetarian main course. Here’s what you’ll love about this version:

• The texture is spot on. This labor of love creates a velvety risotto that’s not overly wet or mushy and has a bit of texture.
• The broccoli parmesan flavor is simple yet so good. It’s like an elevated broccoli cheddar situation, using broccoli rice that melds beautifully into the risotto. 
• It’s incredibly versatile and perfect for any occasion. I’ll share a few of my favorite serving ideas below, but this is a must-make for special holidays like Christmas or Valentine’s Day for an elevated dinner at home.

Broccoli Parmesan Risotto Ingredients

• Arborio Rice: The key is to use starchy, short-grain rice to create the perfect creamy texture. I’m using arborio rice that’s widely available and commonly used to make risotto. But if you can get your hands on Carnaroli rice or Vialone Nano, those are great Italian rice varieties with plump and starchy grains.
• Liquids: A dry white wine that you would typically drink (such as sauvignon blanc or pinot grigio) and a high-quality vegetable broth are the workhorses that help cook the rice to its velvety texture. If you don’t want to use wine, you can substitute it with more broth. However, the wine helps to extract flavor from the onion and garlic, making the risotto more aromatic.
• Aromatics: Yellow onion and garlic are sautéed at the beginning to add flavor to the rice.
• Broccoli Parmesan Flavor: I love this delicious blend of chopped broccoli rice, grated Parmigiano-Reggiano cheese, parsley, and butter. For another cheese alternative, you could use Grana Padano.

Find the printable recipe with measurements below.

How To Make Risotto

Make broccoli rice. Add the broccoli florets to a food processor and pulse a few times to create broccoli rice. Alternatively, you can cut the broccoli into a small dice with a knife.

Heat the broth. In a medium saucepan over low heat bring the broth to a simmer. Keep it simmering on a separate burner to slowly pour cups of broth into the risotto as it cooks.

Saute the aromatics and add the rice. Heat the oil in a separate large pan over medium heat. I love my braiser pan and will link it below! Add the onion and saute for 4 to 5 minutes, until softened. Add the garlic and ½ teaspoon salt, and saute for another 30 seconds. Then, add the rice and stir for another minute, until it’s lightly toasted and has absorbed the moisture from the onion.

Add the liquids and broccoli rice. Pour the white wine to deglaze the pan, and stir constantly until all the liquid has been absorbed, about 2 to 3 minutes. Add 1 cup of heated broth and stir constantly until absorbed, about 3 to 4 minutes. From this point on, the process is pretty repetitive, adding 1 cup of broth at a time and stirring constantly until it’s absorbed before adding more. Once your risotto is cooked to the stage right before al dente, add the last cup of broth with the broccoli rice, and stir for 3 to 4 minutes.

Add the remaining ingredients. Remove the risotto from the heat. Add the parmesan, parsley, butter, remaining ½ teaspoon salt, and pepper to the risotto. Stir it all together until it’s well combined.

Risotto Pairings For Every Occasion

• Date night dinner at home: Pair this with steak, seared scallops, or this creamy Tuscan chicken.
• Family dinner: Pair this with chicken piccata, crispy baked chicken thighs, or meatballs.
• Holiday dinners: This is a great side dish to prep alongside prime rib, roast chicken, beef tenderloin, or turkey. You can keep it warm in a crockpot as well (though you might need to add a bit more liquid).
• Lastly, you can enjoy a bowl on its own with an optional side salad such as this simple kale salad or Caesar salad with the best Caesar dressing.

More Side Dish Recipes

• Classic Mashed Potatoes: A non-negotiable side dish for any dinner idea.
• Garlic Herb Roasted Potatoes: Nothing beats classic roasted potatoes.
• Ratatouille: One of the most beautiful ways to serve up sliced veggies.