Grammy's Kitchen · Risotto · Broccoli Parmesan Risotto
One of 89 risotto recipes we measured
from downshiftology.com
7 cooks on downshiftology.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 89.
| this recipe | typical | |
|---|---|---|
| liquid | 453% | 453% |
| fat | 19% | 15% |
| protein add | 27% | 22% |
| vegetables and beans | 111% | 38% |
| aromatics | 24% | 6% |
| salt | 2% | 0% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons extra-virgin olive oil |
| 75 g | 1/2 large yellow onion (finely diced) |
| 12 g | 4 garlic cloves (minced) |
| 6 g | 1 teaspoon kosher salt |
| 236 g | 1 cup dry white wine (such as sauvignon blanc or pinot grigio) |
| 1440 g | 6 cups low-sodium vegetable broth |
| 370 g | 2 cups arborio rice |
| 410 g | 4 to 5 cups broccoli florets |
| 100 g | 1 cup freshly grated Parmigiano-Reggiano cheese |
| 12 g | 2 tablespoons finely chopped fresh parsley |
| 43 g | 3 tablespoons butter |
| freshly ground black pepper (to taste) |
Method: 7 steps, published by downshiftology.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“I recently just bought all this beautiful fresh organic broccoli. I had ZERO idea what I wanted to do with it. Obviously there’s the go to broccoli & garlic, but I was craving something else. Then I noticed my email from Downshiftology and there’s Lisa Br” — a cook, 5.0★
“It was OK. I switched to Chicken Stock and added some anchovies. Lemon juice at the end helped it pop a bit more. It was just not where I wanted it to be. However it is fun to try new things and I will be playing around with this to get it to my liking!” — a cook, 4.0★