No Onion Broccoli Risotto came to life one day when I was craving broccoli and something creamy like risotto. Then, a lightbulb went off— and I decided to make a no wine Broccoli Risotto. It tasted great, but I wanted to perfect it. After a few tries, I created this no onion risotto version and was amazed by the flavor and texture. Ever since that day, this is how I’ve been making my Broccoli Risotto.
No Onion Broccoli Risotto has become one of my go-to recipes when I want something cozy, creamy, and healthy. I love making a big batch and enjoying it for days. Plus, when my gallbladder and its stones act up, I simply skip the butter and reduce the cheese, and it still tastes wonderful.
I hope you love my No Onion Broccoli Risotto as much as I do!
Table of contents
Ingredients that you need for No Onion Broccoli Risotto recipe
- Arborio rice – perfect for risotto because it is a starchy type of rice and it will make risotto creamy and delicious
- Broccoli
- Parsley flakes
- Dried thyme
- White cheddar cheese – you can exchange it for Parmigiano Reggiano, or parmesan cheese, or any semi-hard cheese
- Butter – optional, but it will provide extra creaminess to the risotto
- Salt
- Pepper – optional, and if you can’t eat pepper you can omit it, it will not affect the taste
Equipment that you need
- Skillet
- Pan
- Wooden spoon
- Food processor
- Cutting board
- Knife
- Measuring cups and spoons
- Cheese grater
How to make no onion broccoli risotto?
It’s easy to make my no wine Broccoli Risotto recipe. Start by washing the broccoli and cutting the florets into smaller pieces. Then, transfer the pieces to a food processor and pulse a few times to create broccoli rice. If you don’t have a food processor, finely chop the florets into tiny bits. You want the broccoli to resemble rice so that it incorporates well into the risotto and gives it a great texture and visual appeal.
Add oil to a pan or skillet and heat it over medium-low heat. Once the oil is hot, add Arborio rice and toast it, stirring frequently, until lightly golden. This step may take up to 5 minutes. Meanwhile, warm the water in the microwave until it’s just below boiling.
Add 1 cup of warm water, salt, parsley flakes, dried thyme, and pepper to the rice. Stir constantly until the water evaporates. When most of the water is absorbed, add another cup and continue stirring until it evaporates. Repeat this step one more time, adding a total of three cups of warm water.
Finally, add the broccoli rice, stir a few times, and pour in ½ cup of water. Stir constantly until the water evaporates. Taste the risotto at this stage—if the rice isn’t creamy and tender yet, add another ½ cup of water and continue cooking while stirring. Adjust the salt and pepper if needed.
When the no onion Broccoli Risotto is tender and creamy, remove it from the heat. Stir in finely grated cheddar cheese until melted and fully combined. For extra creaminess, you can also add butter at this step and mix until fully incorporated.
How to store No Onion No Wine Broccoli Risotto?
Refrigerator
Store no onion Broccoli Risotto in an air-tight container for up to 4 days
Freezer
I do not recommend freezing no onion risotto because it will lose the texture.
How to make No Onion Broccoli Risotto gallbladder friendly?
Making Broccoli Risotto gallbladder-friendly is easy! Simply cut the amount of cheese in half and skip the butter at the end. It will still taste delicious!
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No Onion Broccoli Risotto
Ingredients
- 1 cup fresh broccoli florets 175g
- 1 cup Arborio rice 280g
- 1 teaspoon parsley flakes
- ½ teaspoon dried thyme
- ½ cup white cheddar cheese or any other semi-hard cheese 60g
- 1 tablespoon butter
- 4 cups water 950 ml
- Salt & pepper to taste
- Cooking oil enough to cover the button of your skillet/pan
Instructions
- Wash the broccoli and cut the florets into smaller pieces. Add them to a food processor and pulse a few times to create broccoli rice.
- Add the oil to a pan and heat it over medium-low heat. Wait until the oil gets hot, then add Arborio rice and toast it by stirring frequently until lightly golden. Meanwhile, warm the water in the microwave.
- Add 1 cup of water, salt, parsley flakes, dried thyme, and pepper to the rice. Stir constantly until the water evaporates.
- Add another cup of water and continue stirring until it evaporates. Repeat this step with another cup of water.
- Finally, add the broccoli rice, stir a few times, and add ½ cup of water. Stir constantly until the water evaporates. Taste it, and if the rice is not tender and creamy, add ½ cup of water, and continue cooking while constantly stirring. Adjust the salt and pepper in this step if necessary.
- Remove from the heat, add finely grated cheddar cheese, and stir until melted and combined. Then add butter, and gently mix until fully incorporated.
Notes
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