Broccolini and lemon risotto

Broccolini and lemon risotto is a creamy, vegetarian dish that combines the vibrancy of fresh broccolini with a hint of tangy lemon. This comforting recipe features basmati rice cooked slowly with vegetable broth and white wine, resulting in a rich, flavorful meal.

03 Jan 2026
Cook time 30 min
Prep time 15 min

Ingredients:

4 cups vegetable broth
1 cup white wine
1 tbsp olive oil
1 red onion
2 garlic cloves
1 cup basmati rice
16 oz broccoli
1/2 cup fresh parsley
1/3 cup grated parmesan cheese

Broccolini and lemon risotto is a delightful and zesty dish that combines the freshness of broccolini with the tanginess of lemon. This vegetarian recipe is perfect for those who love a creamy, comforting meal packed with flavors. Whether you’re cooking for a family dinner or a special occasion, this risotto is sure to impress.

Instructions:

1. Prepare the Ingredients:
- Finely chop the red onion and mince the garlic cloves.
- Trim and chop the broccolini into bite-sized pieces.
- Finely chop the fresh parsley.

2. Warm the Broth:
- In a medium saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.

3. Sauté the Aromatics:
- In a large, heavy-bottomed pot or deep pan, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped red onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.

4. Cook the Rice:
- Stir in the basmati rice, mixing well to coat the rice grains with the oil and aromatics.
- Pour in the white wine and cook, stirring frequently, until the wine is fully absorbed by the rice.

5. Add Broth Gradually:
- Begin adding the warm vegetable broth to the rice mixture, one ladleful (about 1/2 cup) at a time.
- Stir continuously until each addition of broth is almost completely absorbed before adding the next ladleful. This process should take about 20-25 minutes.

6. Add the Broccolini:
- When the rice is nearly cooked (it should be creamy yet al dente), stir in the chopped broccolini.
- Continue to cook for an additional 5 minutes, allowing the broccolini to tenderize and the flavors to meld together.

7. Finish the Risotto:
- Once the broccolini is tender and the rice is cooked to your liking, remove the pot from heat.
- Stir in the finely chopped fresh parsley and the grated parmesan cheese.
- Season with salt and pepper to taste, if desired.

8. Serve:
- Serve the risotto hot, garnished with additional parsley and parmesan if desired.

Your broccolini and lemon risotto is now ready to serve. This creamy and flavorful dish is best enjoyed fresh, topped with a sprinkle of grated parmesan cheese and some extra parsley for a burst of color and freshness. Pair it with a glass of white wine to complement the zesty lemon notes, and savor each bite of this delicious meal.

Broccolini and lemon risotto FAQ:

How long does it take to cook the risotto?

The total cooking time for the risotto is about 25-30 minutes. This includes approximately 20-25 minutes for gradually adding the broth and 5 additional minutes for cooking the broccolini.

What should the risotto look like when it's done?

The risotto should be creamy and slightly al dente. The rice grains should be tender but still have a slight bite to them. The broccolini should be tender but not mushy.

Can I substitute basmati rice with another type of rice?

While basmati rice is preferred for its texture and flavor, you can use Arborio rice, which is commonly used for risotto. Other short-grain rices may also work, but cooking times and liquid absorption may vary.

What’s the best way to store leftover risotto?

Store any leftover risotto in an airtight container in the refrigerator for up to 3 days. To reheat, add a little broth or water to loosen the texture and heat gently on the stove.

Can I make this risotto dairy-free?

Yes, you can make the risotto dairy-free by omitting the parmesan cheese or using a dairy-free cheese alternative. You might also add a bit of nutritional yeast for a cheesy flavor.

Tips:

- Use high-quality vegetable broth to enhance the flavor of your risotto.

- Keep the broth warm in a separate pot while making the risotto to ensure even cooking.

- Stir the risotto continuously to release the starch from the rice, which creates the creamy texture.

- Chop the broccolini into small, bite-sized pieces for even cooking and better incorporation into the risotto.

- Add the white wine early in the cooking process to let the alcohol cook off and leave behind its rich, aromatic flavor.

- Finish the risotto with fresh lemon zest and juice to brighten up the dish and highlight the broccolini.

- Taste as you go and adjust the seasoning with salt and pepper to suit your preference.

Nutrition per serving

4 Servings
Calories 220kcal
Protein 8g
Carbohydrates 30g
Fiber 4.09g
Sugar 6g
Fat 6g

Broccolini and lemon risotto