Broccoli Confetti Risotto Recipe

5 from 2 votes

Ready in about 30 minutes with a handful of common ingredients, this delicious creamy Parmesan Broccoli confetti risotto serves 6 and makes a great side dish.

Prep Time5

Cook Time25

Total Time30

Course: Side Dish

Cuisine: American

Keyword: broccoli slaw risotto, easy shredded broccoli risotto, stovetop broccoli risotto

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

1 tablespoon olive oil
1/2 cup chopped red onion
1 box (5.5 ounces) creamy Parmesan risotto I used Lundberg Family Farms brand
2-1/2 cups water
2 cups broccoli slaw mix (shredded broccoli stalks, carrots and red cabbage)
Salt and ground black pepper, to taste

Instructions

Heat the oil over Medium heat in a large saucepan and saute the onion until tender, about 2 minutes.
Stir in the rice from risotto package until coated in oil. Pour in the water and seasoning packet and stir to mix well. Cover pan and allow to simmer, stirring occasionally, until the rice is tender and the liquid becomes a creamy sauce, about 20 minutes.
Remove pan from heat and stir in the broccoli slaw. Place cover on pan until the vegetables soften, about 2 minutes.
Season to taste with salt and freshly ground black pepper, and top with any garnishes (shaved Parmesan, fresh basil, chopped parsley, etc.) if desired.
Store any leftover risotto in an airtight container in the refrigerator.

Notes

Serving size: about 1/2 cup

WW Points: 4

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3 PointsPlus (Old plan)

Broccoli slaw is a shredded coleslaw mix that can be found with the salad mixes in most well stocked grocery stores. The version I used is from Green Giant and includes shredded broccoli stems, shredded carrots and shredded red cabbage. You'll find that shredded broccoli stems are crunchy and mildly sweet.

Nutrition