Broccoli Parmesan Risotto

with roasted red onion

$9.95 per serving

The word “creamy” may not be enough for this meal. That height of velvety rice, risotto, is already luscious enough, but then we went and added in rich, delicious cheddar. And in case you're looking for something more than just “creamy,” roasted broccoli and red onion lend both a deep flavor and nice crunch to send this decadence over the top.

  • Contains Eggs
  • Contains Fish
  • Contains Wheat
  • Contains Milk
  • Contains Soy
  • Contains Shellfish
  • Contains Peanuts
  • Contains Tree Nuts
A note about serious food allergies
  • Nutrition per serving

  • Calories
    584
  • Carbohydrates
    71g
  • Fat
    26g
  • Protein
    18g
  • Sodium
    1313mg
  • Prep & Cook Time
    35-45 min.
  • Cook Within
    7 days
  • Difficulty
    Intermediate
  • Spice Level
    Not Spicy
With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
Sign Up Today
  • In The Box

  • 4 tsp. Vegetable Base
  • 6 oz. Broccoli
  • 1 Red Onion
  • 2 Garlic Cloves
  • ¼ oz. Parsley
  • 1½ oz. Grated Parmesan Cheese
  • ¾ cup Arborio Rice
  • 2 fl. oz. White Cooking Wine
  • 2 oz. Shredded Cheddar Cheese
  • ⅗ oz. Butter
Broccoli Parmesan Risotto with roasted red onion
  • In Your Kitchen

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Small Pot
  • 1 Medium Pot

Recipe shown serves 2

Recipe Instructions

    Before Cooking

    While Cooking

  • Broccoli Parmesan Risotto with roasted red onion
    1

      Before Cooking

    Prepare the Ingredients

    Bring a small pot with 4 cups water and vegetable base to a boil. Cut broccoli into bite-sized pieces, if needed. Halve and peel onion. Cut halves into ¼" dice. Mince garlic. Stem and mince parsley.

  • Broccoli Parmesan Risotto with roasted red onion
    2

    Begin Roasting the Vegetables

    Toss together broccoli, onion, 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper on prepared baking sheet. Spread into a single layer and bake until lightly charred and tender, 10 minutes. Vegetables will finish cooking in a later step.

  • Broccoli Parmesan Risotto with roasted red onion
    3

    Finish Roasting the Vegetables

    Carefully, add Parmesan to vegetables and roast until lightly browned, 3-5 minutes. While vegetables roast, start risotto.

  • Broccoli Parmesan Risotto with roasted red onion
    4

    Start the Risotto

    Heat a medium pot over medium-high heat. Add 2 tsp. olive oil, Arborio rice, and garlic to hot pot. Cook, stirring constantly, until rice is lightly browned, 2-3 minutes. Add white wine, and stir constantly until evaporated, 30 seconds. Add 1 cup hot broth. Rice should just be covered by broth. Stir constantly, until nearly all broth is absorbed, 4-6 minutes.

  • Broccoli Parmesan Risotto with roasted red onion
    5

    Finish the Risotto

    Add another ½ cup broth and stir constantly until broth is nearly all absorbed. Repeat this process, stirring constantly, 18-20 minutes. Taste risotto as you cook, checking for tenderness. When rice has no more "bite" or crunch, it's done. There may be broth left. Remove pot from burner and stir in cheddar, butter, and half the parsley (reserve remaining for garnish). Season with ¼ tsp. salt and a pinch of pepper.

  • Broccoli Parmesan Risotto with roasted red onion
    6

    Plate the Dish

    Scoop a serving of risotto onto a plate or shallow bowl. Top with roasted vegetables and garnish with remaining parsley.

With a small amount of prep and our easy-to-follow recipes, dinnertime is easier than ever.
Sign Up Today