Description
Broccoli and Goat Cheese is a creamy, elegant dish featuring tender broccoli florets and tangy goat cheese mixed into risotto-style grains or pasta. It’s a nutritious and comforting vegetarian meal perfect for weeknights or entertaining.
Ingredients
Units
Scale
- 2 cups broccoli florets (fresh or frozen)
- 1 cup Arborio rice or 1.5 cups small pasta (orzo or penne)
- 4 oz soft goat cheese, crumbled
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth or water (warm)
- 2 tbsp olive oil or butter
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tsp lemon zest or 1 tbsp lemon juice (optional)
- 1 tbsp fresh parsley or thyme (optional, for garnish)
Instructions
- In a large pan, heat olive oil or butter over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add garlic and cook for another minute until fragrant.
- Stir in Arborio rice or pasta and cook for 2 minutes to lightly toast.
- Gradually add warm vegetable broth, 1/2 cup at a time, stirring continuously and letting each addition absorb before adding the next.
- Meanwhile, steam or blanch broccoli florets until just tender and set aside.
- Once the rice or pasta is creamy and tender, stir in the cooked broccoli.
- Add crumbled goat cheese and stir until melted and fully incorporated.
- Season with salt, black pepper, and lemon zest or juice if using.
- Garnish with fresh parsley or thyme before serving.
Notes
- Use Arborio rice for the creamiest texture; small pasta offers a different but equally delicious twist.
- To keep it light, use water instead of broth, but adjust seasoning accordingly.
- For a protein boost, stir in cooked chickpeas or tofu cubes.
- Add a handful of baby spinach at the end for more greens.
- Frozen broccoli works well—just steam or microwave before adding.
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3g
- Sodium: 440mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 20mg