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Broccoli “Risotto” with Lemon-Herb Whipped Ricotta

This Broccoli “Risotto” with Lemon-Herb Whipped Ricotta is a creamy, comforting, and nutrient-rich low-sodium, vegetarian, and diabetes-friendly meal that swaps grains for riced cauliflower and broccoli—topped with zesty whipped ricotta for a gourmet finish.
Servings: 2
Calories: 172.7kcal
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes

Ingredients

For the “Risotto” Base:

  • 1 tsp olive oil
  • 1 clove garlic minced
  • 2 tbsp shallot finely chopped
  • 1 cup cauliflower riced
  • ¾ cup broccoli riced
  • 2 tbsp water
  • 1 tbsp Parmesan grated
  • 1 tbsp cream cheese low-sodium
  • 1 pinch pepper to taste
  • 1 pinch red pepper flakes optional

For the Lemon-Herb Whipped Ricotta:

  • ¼ cup ricotta cheese part-skim
  • ½ tsp lemon zest
  • 1 tsp lemon juice
  • ¼ tsp Dijon mustard
  • 1 tbsp basil fresh, chopped
  • ½ tbsp olive oil
  • 1 pinch pepper to taste

Equipment

  • Food Processor
  • skillet
  • Small bowl
  • Zester

Instructions

  • Add cauliflower florets and broccoli florets to a food processor. Pulse until finely chopped and rice-like. Do not over-process—you want small, uniform bits.
  • In a skillet, heat 1 tsp olive oil over medium heat. Add garlic and shallot, and sauté for 2–3 minutes until fragrant and lightly golden.
    1 tsp olive oil, 1 clove garlic, 2 tbsp shallot
  • Add the riced cauliflower and broccoli. Stir well and cook for 5–6 minutes, gradually adding water to lightly steam the veggies without making them soggy.
    1 cup cauliflower, ¾ cup broccoli, 2 tbsp water
  • Stir in cream cheese and Parmesan. Mix until creamy. Add black pepper and a splash of lemon juice to brighten the flavor. Taste and adjust as needed.
    1 tbsp Parmesan, 1 tbsp cream cheese, 1 pinch pepper
  • In a small bowl, combine ricotta, lemon zest and juice, Dijon, chopped basil, olive oil, and pepper. Whip with a fork until smooth and fluffy. Set aside to let the flavours meld.
    ¼ cup ricotta cheese, ½ tsp lemon zest, 1 tsp lemon juice, ¼ tsp Dijon mustard, 1 tbsp basil, ½ tbsp olive oil, 1 pinch pepper
  • Spoon the risotto into a shallow bowl. Top with a generous dollop of whipped ricotta. Sprinkle with chili flakes (if using).
    1 pinch red pepper flakes

Cooking Tips

  • Steam-to-sauté technique: Add water gradually to avoid soggy veggies—keep it risotto-like but firm.
  • Want dairy-free? Use whipped cashew ricotta and dairy-free cream cheese alternatives.
  • Make it a full meal: Add hemp seeds, white beans, or a poached egg on top for more protein (if sodium allows).
  • For extra depth: Use roasted garlic instead of fresh—it’s milder and slightly sweet.

Nutrition

Nutrition Facts
Broccoli “Risotto” with Lemon-Herb Whipped Ricotta
Serving Size
 
1 cup
Amount per Serving
Calories
172.7
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
5.3
g
33
%
Cholesterol
 
24.8
mg
8
%
Sodium
 
124.9
mg
5
%
Potassium
 
347.2
mg
10
%
Carbohydrates
 
8.7
g
3
%
Fiber
 
2.4
g
10
%
Sugar
 
2.8
g
3
%
Protein
 
7.1
g
14
%
Vitamin C
 
56.6
mg
69
%
Vitamin D
 
0.1
µg
1
%
Calcium
 
137.8
mg
14
%
Iron
 
0.8
mg
4
%
Magnesium
 
23.6
mg
6
%
Zinc
 
0.8
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.