Broccoflower® Risotto with Wild Mushrooms Recipe -
Broccoflower(R) Risotto with Wild Mushrooms Recipe

Broccoflower® Risotto with Wild Mushrooms

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"Broccoflower® and wild mushrooms are sauteed and served in a creamy risotto with Parmesan cheese."

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Original recipe makes 4 servings Change Servings


  1. Melt butter and saute Broccoflower®, mushrooms, onions and garlic for 10 minutes.
  2. Remove sauteed ingredients and place aside. In same pan, cook the rice by adding chicken stock one-cup at a time stirring until well incorporated before adding the next cup. Once chicken stock is absorbed and rice is tender, stir in nutmeg, herbs and season with salt and pepper.
  3. Once rice risotto is cooked, stir in the sauteed ingredients, salt and pepper to taste.
  4. Stir in Parmesan cheese before serving.
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  • This recipe was created for Tanimura & Antle by Gwen Gulliksen.

Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2006

This is a great recipe...It's also good with any number of fresh vegies -- asparagus, leeks, and even fresh brussel sprouts cut in half....Make sure the stock you use is warmed before adding it to the rice...This can also be made with vegetable stock...You can also add a little chopped, seeded tomato on top just before service.

Most Helpful Critical Review
Jan 29, 2009

My husband said 'it was ok but not worth the time it took'.


9 Ratings

Oct 13, 2006

This is one of the best risotto's I've ever had, and my partner really liked it as well. I made a couple of changes according to what I had on hand. I omitted the chives and parmesan cheese, and also didnt use any butter, just a small spray of cooking oil to saute the vege's in. I also doubled the mushrooms and garlic. I ended up not needing all the broth that was stated, maybe 1 or 2 cups less than said. Also this makes main meals size servings, not just side dish ones :)

Apr 15, 2008

This was GREAT! I did make some changed. I boiled the rice in a different pan and I used 2 1/3 c chicken broth and 1 c water. I also sauteed chicken, onions and garlic and added it to the dish. I sauteed the veggies last minute then mixed it all together. WOW! The hubby loved it.

Aug 25, 2008

It was my first time making risotto and it turned out wonderful! I will definately make this recipe again.

Dec 16, 2007

Delicious. Made the risotto in the pressure cooker to save time and energy (toast the rice in a bit of oil, lock lid, raise temp and bring to pressure, then lower heat to keep just at high pressure, cook 6 minutes, quick release). Also used vegetarian chicken broth and dried rather than fresh herbs since it's winter. I used a dash of tarragon, about a T of parsley, and maybe a half teaspoon of thyme. Tastes fantastic - good recipe, thanks!

Nov 11, 2006

An average recipe which is quite easy to make. I would recommend to use non-stick pan, as risotto rice gets burned and sticky easily if you're not stirring it constantly!

Aug 14, 2008

This had great flavor...I suggest adding more veggies than it suggests though.


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  • Calories
  • 685 kcal
  • 34%
  • Carbohydrates
  • 133.1 g
  • 43%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 3.8 g
  • 15%
  • Protein
  • 23.5 g
  • 47%
  • Sodium
  • 366 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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