Creamy Broccoli Risotto | Delicate & Aromatic with Parmesan

Wash the broccoli and divide into small florets, peel the stalk and finely dice it. Peel and finely chop the onion and garlic. Heat the vegetable broth in a small pot and let it gently simmer.

Cook half of the broccoli florets and the diced stalk in boiling salted water for approx. 4 minutes until tender. Remove with a slotted spoon and purée with an immersion blender and a little hot vegetable broth into a smooth, velvety green broccoli cream. Set aside the remaining broccoli florets for texture.

Heat the olive oil and half of the butter in a wide pot. Sauté the chopped onion and garlic over medium heat until translucent, without letting them brown.