Broccoli and Lemon Risotto with Almonds

Name: Broccoli and Lemon Risotto with Almonds
Prep time: 16 min
Cook time: 43 min
Total time: 59 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound (450 g) broccoli, cut florets into ½-inch (1 cm) pieces; peel stems and cut into ¼-inch (6 mm) dice, keeping the two separate; 5 cups (1180 ml) low-sodium vegetable or chicken stock, hot, kept at a bare simmer; 2 tablespoons (30 ml) extra-virgin olive oil; 1 medium (about 5 oz) (150 g) yellow onion, finely diced; ½ teaspoon (3 g) kosher salt, plus more to taste at the end; 2 cloves (8 g) garlic, minced; 1½ cups (300 g) arborio rice, not rinsed; ½ cup (120 ml) dry white wine, such as pinot grigio or sauvignon blanc; 1 tablespoon (6 g) lemon zest, finely grated (from 1 large lemon); 2 tablespoons (30 ml) fresh lemon juice, freshly squeezed, plus more to taste; 2 tablespoons (28 g) unsalted butter, cold, cut into small cubes; ¾ cup (60 g) Parmesan cheese, finely grated, plus extra for serving; ⅓ cup (35 g) sliced almonds, toasted; black pepper, freshly ground, to taste; ¼ teaspoon (½ g) red pepper flakes (optional)

From the MyKitchenBank Kitchen

A creamy, bright stovetop risotto with tender broccoli, fresh lemon, and toasted almonds. The diced broccoli stems melt into the rice, while the florets are blanched in the stock and folded in at the end to stay green and sweet.

Prep: 16 min
Cook: 43 min
Wait: 2 min
Total: 1 hr 1 min
Makes: About 6 cups (4 main-course servings)

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Ingredients

4 servings

1 pound (450 g) broccoli, cut florets into ½-inch (1 cm) pieces; peel stems and cut into ¼-inch (6 mm) dice, keeping the two separate
5 cups (1180 ml) low-sodium vegetable or chicken stock, hot, kept at a bare simmer
2 tablespoons (30 ml) extra-virgin olive oil
1 medium (about 5 oz) (150 g) yellow onion, finely diced
½ teaspoon (3 g) kosher salt, plus more to taste at the end
2 cloves (8 g) garlic, minced
1½ cups (300 g) arborio rice, not rinsed
½ cup (120 ml) dry white wine, such as pinot grigio or sauvignon blanc
To finish
1 tablespoon (6 g) lemon zest, finely grated (from 1 large lemon)
2 tablespoons (30 ml) fresh lemon juice, freshly squeezed, plus more to taste
2 tablespoons (28 g) unsalted butter, cold, cut into small cubes
¾ cup (60 g) Parmesan cheese, finely grated, plus extra for serving
⅓ cup (35 g) sliced almonds, toasted
black pepper, freshly ground, to taste
¼ teaspoon (0.5 g) red pepper flakes (optional)

Equipment (7)

Large, wide, heavy-bottomed saucepan or deep sauté pan (3–4 quart / 3–4 L)
Medium saucepan (2–3 quart / 2–3 L) for the hot stock
Small dry skillet for toasting almonds
Slotted spoon
Ladle (about ½ cup / 120 ml)
Wooden spoon
Fine grater or microplane

Steps

Before you start

Use low-sodium stock so you can control the salt; regular stock gets too salty as it reduces.
Finely grate the Parmesan and zest the lemon before you turn on the heat. Once the rice is cooking, you'll be stirring almost constantly.
Do not rinse the rice. The surface starch is what makes risotto creamy.
Plan on about 40 minutes at the stove. The stock additions need regular stirring, but not constant attention.

1
Prep the ingredients
- Cut the broccoli florets into ½-inch (1 cm) pieces.
- Peel the tough outer skin from the stems and cut the stems into ¼-inch (6 mm) dice.
- Keep florets and stems in separate bowls.
- Finely dice the onion, mince the garlic, zest the lemon, then juice it.
- Finely grate the Parmesan and cube the cold butter.
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Ready when: Everything is measured and within reach of the stove.
Tip: Small, even stem dice are important so they soften in the same time as the rice.
2
Toast the almonds
- Add the sliced almonds to a small dry skillet over medium-low heat.
- Stir or shake the pan often for 3 to 4 minutes.
- Tip them onto a plate right away so they don't keep cooking in the hot pan.
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Ready when: Almonds are light golden brown and smell nutty.
Tip: Sliced almonds go from golden to burnt in seconds, so don't walk away.
3
Heat stock, blanch florets
- Pour the stock into the medium saucepan and bring to a simmer over medium heat, about 5 minutes.
- Add the broccoli florets and cook for 2 minutes.
- Lift them out with a slotted spoon into a bowl, leaving the stock in the pan.
- Reduce the heat to low to keep the stock at a bare simmer for the rest of the recipe.
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Ready when: Florets are bright green and just tender when pierced with a fork, but still slightly firm.
Tip: Keep the stock hot. Adding cold stock to the rice stops the cooking and makes the risotto gluey.
4
Soften onion and stems
- Set the large, wide pan over medium heat and add the olive oil.
- Add the onion, the diced broccoli stems, and ½ teaspoon salt.
- Cook, stirring often, for 6 to 7 minutes.
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Ready when: Onion is soft and translucent with no browning, and the stem pieces are starting to soften.
Tip: If the onion starts to brown, lower the heat. Browning changes the flavor from sweet to bitter.
5
Toast the rice
- Add the garlic and stir for 30 seconds until fragrant.
- Add the arborio rice and stir constantly for 2 to 3 minutes so each grain is coated in oil.
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Ready when: Grain edges turn translucent while the centers stay white and opaque, and the rice smells lightly toasty.
6
Deglaze with wine
- Pour in the white wine and stir.
- Cook for 1 to 2 minutes until the wine is almost completely absorbed and the sharp alcohol smell is gone.
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Ready when: The pan looks nearly dry when you drag a spoon across the bottom.
7
Add stock gradually
- Add 1 ladleful (about ½ cup / 120 ml) of the hot stock and stir often, keeping the mixture at a gentle bubble.
- When the rice has absorbed most of the liquid and a spoon drawn through leaves a brief trail, add another ladleful.
- Continue for 18 to 20 minutes total.
- Adjust the heat between medium and medium-low to keep a steady, gentle bubble.
- Start tasting the rice after 16 minutes.
- You may not need all the stock.
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Ready when: Rice is creamy and loose, like thick porridge, and the grains are tender with a slight firmness at the very center (al dente).
Tip: If the rice is still chalky when the stock runs out, add a splash of hot water and keep cooking.
8
Finish and rest
- Remove the pan from the heat.
- Stir in the blanched florets, the butter, Parmesan, lemon zest, and lemon juice, stirring vigorously for 1 minute to make it creamy.
- Season with salt and black pepper, and add more lemon juice if you'd like it brighter.
- If it seems thick, loosen with a splash of hot stock.
- Cover and rest for 2 minutes.
- Spoon into warm bowls and top with the toasted almonds, extra Parmesan, and red pepper flakes if using.
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Ready when: Risotto is glossy and flows slowly when the pan is tilted, like a thick sauce rather than a stiff mound.
Tip: Add the lemon juice off the heat. Cooking it dulls the fresh flavor and can make the dairy look grainy.

Good to know

Tips

Stir often, but not nonstop. The gentle friction releases starch, while constant vigorous stirring can break the grains.
Use the broccoli stems. Peeled and finely diced, they add sweetness and body and reduce waste.
Serve immediately in warm bowls. Risotto keeps thickening as it sits, so loosen with a splash of hot stock if needed.
Taste for salt only after adding the Parmesan and stock, as both contribute salt.

Make ahead

"Toast the almonds up to 3 days ahead and store airtight at room temperature. Prep the broccoli, onion, and Parmesan up to 1 day ahead and refrigerate. Cook the risotto just before serving for the best texture."

Storage & reheating

"Room temperature: up to 1 hour. Refrigerator: store cooled risotto in an airtight container for up to 3 days. Freezer: not recommended, as the rice turns mushy. Reheat in a saucepan over low heat with a splash of stock or water, stirring until hot and creamy. Keep the almonds separate and add them just before serving."

Substitutions

dry white wine → Additional stock plus 1 tablespoon extra lemon juice. Use ½ cup (120 ml) stock and add the extra lemon juice at the end for acidity.
sliced almonds → Toasted pine nuts or chopped pistachios. Toast the same way and use the same amount.
Parmesan cheese → Pecorino Romano. It is saltier and sharper, so use about 50 g (⅔ cup) and taste before adding extra salt.
unsalted butter → Extra-virgin olive oil. Use 1½ tablespoons (22 ml) for a dairy-lighter finish; omit the Parmesan too for a dairy-free version.