Discover the rich flavors of our Broccoli and Pecorino Risotto, an ideal Italian dish for the colder months.

Broccoli and Pecorino Risotto

Broccoli and Pecorino Risotto is a delicious and wholesome way to bring seasonal vegetables to your table. This delightful variation of risotto with broccoli is elevated by a creamy sauce made from the stems and scraps of the vegetable, making it a practical zero-waste idea that gives the dish an even softer and velvety texture. The aroma of lemon zest and the spicy touch of chili add freshness and liveliness to the strong flavor of the cheese, resulting in an original and appetizing first course. Perfect for the arrival of the first cold days, Broccoli and Pecorino Risotto will pleasantly surprise everyone from the very first bite.

Ingredients

• 1 cup Arborio rice
• 2 cups broccoli florets
• 1/2 cup Pecorino cheese, grated
• 1 onion, finely chopped
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 4 cups vegetable broth
• Zest of 1 lemon
• 1 teaspoon chili flakes
• Salt and pepper to taste

Instructions

1. In a saucepan, heat the vegetable broth and keep it warm over low heat.
2. In a separate large pan, heat olive oil over medium heat and sauté the chopped onion until translucent.
3. Add the broccoli florets and cook for about 5 minutes until tender.
4. Add the Arborio rice to the pan, stirring for about 2 minutes to toast the rice.
5. Gradually pour in the warm vegetable broth, one ladle at a time, stirring continuously until fully absorbed before adding more.
6. After about 15-18 minutes, when the rice is al dente, stir in the heavy cream and grated Pecorino cheese.
7. Add the lemon zest and chili flakes, mixing well. Season with salt and pepper to taste.
8. Let the risotto rest for a couple of minutes before serving, garnished with additional cheese and a sprinkle of chili if desired.

Other Delicious Broccoli Rice Recipes

• Quick Broccoli and Bagna Cauda Risotto
• Broccoli and Cashew Risotto
• Broccoli and Anchovy Risotto
• Broccoli, Hazelnuts, and Cannellini Bean Risotto