Roasted Broccolini Risotto

Roasted Broccolini Risotto

Roasted Broccolini Risotto is simply delicious. Creamy rice, layered with flavors of sweet onion, garlic, white wine and cheese and all topped with roasted broccolini.

Roasted Broccolini Risotto

I hadn’t eaten risotto until about 5 years ago. For awhile there, I really got into those cooking reality shows and risotto was one of the most commonly featured fancy dishes. The chefs would constantly make mistakes, but if it was perfect it was just delicious. I remember one of the professional chefs stating that every cook should know how to make risotto. It’s the epitome of Italian comfort food. Now, to be fair, he was Italian, so he probably was a little biased.

I have Italian heritage and growing up I ate a lot of Italian food, but until a few years ago I had not tasted risotto. The cooking show intrigued me. I had to give this dish a try. I was never a big rice person, but creamy, cheesy rice sounded quite scrumptious.

Roasted Broccolini Risotto

The first time I made risotto I was a little intimidated. It seemed like it was time consuming and a lot of work. But after I read about it I figure out it actually isn’t difficult it just takes patience and a lot of stirring. It isn’t one of those leave it and forget it dishes. Risotto takes constant attention, but other than that it’s quite simple. And when you’re done you will be so glad that you gave it a try.

To make a basic risotto start by toasting the rice in half olive oil and half butter, at this point I usually add some onion and garlic. Then, I like to add a little white wine and stir it in until it dissolves. It just adds a little extra flavor to the dish. After the wine, start adding the broth. Typically I use chicken stock, but if you’re a vegetarian, vegetable stock works well too. Add the broth about a half a cup at a time, stirring continuously until the liquid is absorbed and the rice is al dente, about 20 minutes. This can seem tedious, but it’s essential in order to get that velvety texture.  Then, during the last few minutes of cooking add in your cheese, butter, any vegetables you’d like and season with salt and pepper.

Roasted Broccolini Risotto cooking

Roasted Broccolini Risotto cooking

Now, my family requests this dish all the time. I absolutely love risotto. You can do so much with it. You can add a variety of seasonal vegetables, different cheeses and even meat if you desire.  There are so many ways you can go with this basic risotto, but you will always end up with a tasty meal for your whole family to enjoy.

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Here are links to some of the products I love:

Lundberg White Arborio Rice, Lodge Cast Iron Skillet, California Olive Ranch Extra Virgin Olive Oil

This post contains affiliate links, which means I receive a small compensation if you click and purchase a product. Thank you so much for visiting my site and for your support of Because Food Is Love.

 

Roasted Broccolini Risotto

 

Print Recipe
Roasted Broccolini Risotto
Roasted Broccolini Risotto is simply delicious. Creamy rice, layered with flavors of sweet onion, garlic, white wine and cheese and all topped with roasted broccolini.
Roasted Broccolini Risotto
Course Dinner, Lunch, Main Dish, side dish
Cuisine Italian, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Course Dinner, Lunch, Main Dish, side dish
Cuisine Italian, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Roasted Broccolini Risotto
Instructions
  1. In a small saucepan, bring broth to a simmer.
  2. Heat 1 tablespoon oil and 1 tablespoon butter in a large pot and add onions and rice, stirring until rice is slightly browned and onions are soft and translucent, about 5 minutes. Add minced garlic before the last minute.
  3. Add wine and stir until absorbed.
  4. Add in warmed broth, about a half a cup at a time, stirring constantly until almost all the broth is absorbed before adding more. Repeat this step until the rice is al dente, about 20 minutes.
  5. About 5 minutes before the rice is done add roasted broccolini, 2 tablespoons butter and parmesan cheese.
  6. Season the rice with salt and pepper to taste. Serve topped with extra roasted broccolini.
To roast broccolini
  1. Preheat oven to 375 degrees.
  2. Trim the ends off the broccolini stems, about 1 ½ inches. Place the broccolini in a single layer on a baking sheet lined with parchment paper.
  3. Drizzle the broccolini with 1 tablespoon olive oil, sprinkle with salt and pepper and toss.
  4. Roast for 15 minutes until the broccolini is crisp tender and browned.
  5. Season the broccolini with salt to taste and cut into bite sized pieces.
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