Broccoli and Parmesan risotto

Wintery and rich, this cheesy dish will definitely impress

Serves 4


  • 300g risotto 
  • 150g butter
  • 3 shallots
  • 300ml white wine
  • 500ml vegetable stock
  • 1 bay leaf
  • 2 broccoli
  • 100g Parmesan, grated
  • Fresh chives
  • Fresh parsley
  • Salt and pepper


  1. In a hot pan, melt the butter and sweat the finely chopped onion.
  2. Add the rice to the pan, stir for 2 mins and add the wine.
  3. Reduce the wine and add 300ml vegetable stock and bay leaf, put it on slow heat and stir continuously until the rice absorbs the stock.
  4. While the risotto is cooking, cut the broccoli into small florets.
  5. Put the florets in boiling water and boil until soft.
  6. Remove the florets from the boiling water, and blend with some butter and seasoning.
  7. Add the broccoli puree and Parmesan cheese to the risotto, stir together until creamy, add chopped herbs, season and serve.
  8. Garnish with some blanched broccoli florets.