Roasted Garlic Broccoli Parmesan Risotto

• Gluten free

• Produce

  • 2 cups Broccoli
  • 3 cloves Garlic, Roasted
  • 1 Onion

• Canned Goods

  • 2 cups Chicken broth

• Pasta & Grains

  • 3/4 cup Arborio rice

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 3 tbsp Butter
  • 1/2 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1/4 cup White wine

Found on wholeandheavenlyoven.com

Description

Ingredients

• 2 cups broccoli
• 1 tablespoon olive oil
• 3 cloves roasted garlic
• 1/2 cup Parmesan cheese
• 1/4 cup white wine
• 2 cups chicken broth
• Salt and pepper to taste
• 1 onion
• 3 tablespoons butter
• 3/4 cup arborio rice
• 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

Directions

• 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!

Nutrition