Print

Broccoli and Cheese Risotto

Broccoli and Cheese Risotto is a dish that is full of comfort, flavor and will bring back memories of your childhood, but in a more wholesome way.
Course Dinner
Cuisine American
Keyword broccoli and cheese risotto, vegetarian risotto
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 people
Calories 278kcal
Author Cindy Gordon (Vegetarian Mamma)

Ingredients

Instructions

  • Splash the 1 tablespoon of extra virgin olive oil into a pan. Heat the pan to a medium heat, saute the chopped green onions and onions. Once onions are cooked, add dry rice and saute for 1 minute.
  • Next, add your wine to the pan. Let the liquid cook down for about 1 minute. Next, add 2 cups of veggie broth. Let the broth cook down while you continually stir to avoid any burning. Once the liquid has been cooked down, add 2 more cups. Continue with this process until all your liquid is gone and your rice is soft. This process should take about 20 minutes.
  • Finally, season with salt and pepper, stir in the cooked diced broccoli and cheese.
  • ENJOY!

Notes

I boiled the broccoli until soft and then diced it.

Nutrition

Calories: 278kcal | Carbohydrates: 44g | Protein: 7g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 564mg | Potassium: 126mg | Fiber: 2g | Sugar: 2g | Vitamin A: 525IU | Vitamin C: 11.8mg | Calcium: 116mg | Iron: 2.4mg