Broccoli Risotto

Copying what I said on my last risotto post

Have you ever made risotto?  It is marvelous, but be forewarned – it is time consuming and you’ll stand at the stove a lot.  But it’s worth it.  Just don’t schedule this for a night you are in a rush.  I find it relaxing to make, because once the chopping is done, you just stand and stir every now and then.  I like to multitask with a game on my iPod or a chat on the phone with my favorite cousin-in-law.  :)

You really will be amazed how creamy this rice gets with no added milk, cream, or cheese!

  • 1 Tbsp Olive oil
  • 3/4 cup green onions, sliced (white and pale green parts mostly) or shallots, diced
  • 2 cloves garlic, minced
  • 1 cup arborio rice
  • 1/4 cup white wine
  • 3 cups veggie broth, plus more water as needed
  • 1 1/2 chopped broccoli (small pieces)
  • fresh ground black pepper
  • 2 Tbsp nutritional yeast (optional)

In a medium saucepan, bring the vegetable broth to a boil and turn on very low to simmer and keep hot during the cooking process.

In a non-stick soup pot, saute green onions and garlic for a couple of minutes.  Add the rice and stir to coat.  Add the wine and simmer until the liquid is absorbed, stirring frequently.  Add 1/2 cup of hot broth, stir well, cover for a bit, and then stir again.  Once broth is absorbed, repeat.   Try to cover for about 2/3 of the time and stir for about 1/3 of the time.  Once you’ve added a little over half of the broth, add the chopped broccoli.  Keep adding broth in this manner until the rice is thoroughly cooked.  If you run out of broth, add hot water to the medium saucepan and keep hot just like you did for the broth.

Stir in the nutritional yeast and serve hot.


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