Here's how to make creamy and delicious Broccoli Risotto in just 8 easy steps at home.

Blanch the broccoli, steam or blanch the broccoli florets for 2–3 minutes until tender.

Prepare broccoli, mash or finely chop them and set aside.

Saute onion & garlic, in a pan, heat olive oil and 1 tbsp butter over medium heat. saute chopped onions until soft, then add garlic and cook for 30 seconds.

Toast the rice, add arborio rice to the pan and stir continuously for 1–2 minutes until slightly translucent.

Add broth gradually, ladle in warm broth, one cup at a time, stirring continuously until absorbed before adding more. repeat until the rice is creamy and soft about 18–20 minutes.

Mix in broccoli, stir in the mashed or chopped broccoli, allowing it to blend well with the rice. Cook for another 2 minutes.

Finish with cheese & butter, remove from heat, stir in grated parmesan, remaining butter, salt, pepper, and lemon zest for extra freshness.

Serve hot, plate the risotto, garnish with more parmesan or fresh herbs, and enjoy warm.