Garlic Parmesan Risotto & Broccoli is one of my all-time favorite recipes. There are so many wonderful key flavors that pair perfectly together: garlic, Parmesan, white wine, and lemon. The recipe started as a chicken scampi, but after changing it a little each time, it’s now Garlic Parmesan Risotto & Broccoli.
The original recipe didn’t call for onion or lemon, so I added those right off the bat. The broccoli was a later addition and it not only adds some color, but also nutrition. Feel free to experiment with any other veggies such as spinach, asparagus, or mushrooms. I also switched from using plain white rice to Arborio to make it a creamy risotto rather than a scampi.
In terms of meat, this recipe is perfect if you have a mixed household of vegetarians and omnivores. Try pan-frying chicken breast tenders with olive oil, garlic powder, salt, and pepper and add it at the very end.
If meat isn’t a concern at all, you could also use chicken broth instead of veggie. However, ever since I learned to make my own vegetable broth, I haven’t had to buy any which is a great money-saver. Check out my post on Recycling Veggies into Broth to learn how!
Cooking with Wine
As far as the white wine goes, let’s just say it’s a key component. If you don’t have any on hand, it’s tempting to substitute broth, but it seriously contributes so much flavor. In all honesty, any dry white wine will do, as long as you don’t use “cooking wine”. My philosophy with cooking wine is that if it’s not something you would drink on it’s own, why on Earth would you cook with it!? Besides, you only a need a half cup, so the rest of the bottle you can enjoy with the meal.
If you want a high-quality wine that isn’t very expensive, I definitely recommend the Chardonnay from Wollersheim Winery. This is a multi-generational, local Wisconsin business, with a huge variety of high-quality, reasonably priced products.
A few months ago, one of the owners invited my sister and I to a private tour of the winery to see how they operate behind the scenes. As someone who wants to know exactly where my food comes from, I was thrilled to learn about the process of wine-making. They grow many of the grapes on-sight and they never add unnecessary ingredients. It’s obvious this family business takes pride in what they do. To see more of our visit, check out Lauren’s blog post on it here!
Related Recipes to Garlic Parmesan Risotto & Broccoli
- Baked Spinach Asparagus Risotto
- Lemon Garlic Salmon & Asparagus
- Lemon Dill Salmon
- Blueberry Kale Couscous Salad
Garlic Parmesan Risotto & Broccoli
- 3 cups broccoli chopped
- Olive oil
- Garlic powder
- Salt and pepper
- ½ cup unsalted butter
- ½ cup red onion diced
- 2 Tbsp garlic minced
- ¼ tsp crushed red pepper flakes
- 1 ½ tsp salt divided
- ½ cup Wollersheim Chardonnay
- 2 Tbsp lemon juice
- 1 ½ cups Arborio rice uncooked
- 3 cups vegetable broth
- ½ cup Parmesan cheese freshly grated
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Spread the chopped broccoli evenly on the pan and toss with olive oil, salt, pepper, and garlic powder. Bake for about 30 minutes or until tender. Toss the broccoli halfway through baking.
- In a large saucepan, melt the butter. Add the onion and saute until translucent. Then add the garlic, crushed red pepper, and ½ teaspoon of salt. Saute for about 3 more minutes. Stir often to keep the garlic from burning.
- Add the white wine and lemon juice and increase heat to medium high. Stir continuously with a silicone whisk to incorporate the wine and butter. Continue until the mixture reduces by half.
- Add the rice and stir until it begins to brown slightly–about 3-5 minutes.
- Turn the heat down to medium and add ½ cup of broth, stirring periodically.
- When the broth is mostly soaked into the rice, add another half cup. Repeat until all the broth is used up and the rice is tender.
- Stir in the Parmesan cheese. When melted, add the roasted broccoli. Serve and enjoy!