Ingredients

The following ingredients have 6 Servings
  • 2 cups fresh broccoli florets
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 medium onion (finely diced)
  • 3 tablespoons butter
  • 3/4 cup arborio rice
  • 1/4 cup white wine
  • 3 cloves roasted garlic (minced)
  • 2 cups hot chicken broth
  • 1/4 cup half-and-half cream
  • 1/2 cup grated Parmesan cheese

Instruction

  • Preheat oven to 400F. Toss broccoli in olive oil and salt and pepper to taste. Spread on a greased baking sheet and roast broccoli at 400F 10-15 minutes until tender. Set aside.
  • In a medium skillet over medium-high heat, saute onion in butter until just tender. Add rice, wine, and roasted garlic to skillet and stir 1 minute.
  • Reduce heat to medium and begin adding hot chicken broth to rice, a little bit at a time, waiting until liquid is evaporated before adding more broth. Continue adding broth in small amounts 10-15 minutes until rice is tender and creamy. Stir in half-and-half, roasted broccoli, and top with Parmesan cheese. Serve risotto warm and enjoy!