Broccoli Stem Riceless Risotto Recipe | Yummly

Broccoli Stem Riceless Risotto

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  • 6 broccoli (heads, depending on their thickness, about 580 g or 20 oz – I usually reserve the stems from one bunch in the fridge, until I’m ready to buy and cook the next one, usually soon after)
  • 1 broccoli (large, head – cut into bite-sized pieces)
  • 1 handful other vegetables (such as chopped asparagus, peas, edamame, etc., optional)
  • vegetables
  • spinach
  • kale
  • 1 lemon zest (and juice)
  • salt
  • pepper
  • 3 1/2 tablespoons ghee (or grapeseed oil – divided)
  • 1 shallot (– chopped)
  • pecorino romano (or Parmesan to taste – finely grated, I used unpasteurized sheep’s milk Pecorino Romano)
  • baby greens (or microgreens for garnish, optional)
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