30+ Delicious Sunday Low-Sodium Broccoli Recipes for a Healthy Meal

Broccoli is a versatile vegetable packed with essential nutrients, making it a perfect choice for any meal.

Whether you’re trying to lower your sodium intake or simply looking for healthy meal ideas, low-sodium broccoli recipes are an excellent option.

Sundays often call for comforting yet nourishing dishes, and broccoli can easily be incorporated into a variety of meals that are both delicious and healthy.

In this article, we’ve gathered over 30 mouthwatering low-sodium broccoli recipes that will elevate your Sunday dining experience.

From vibrant stir-fries to hearty casseroles, these dishes are rich in flavor without the added salt.

30+ Delicious Sunday Low-Sodium Broccoli Recipes for a Healthy Meal

Eating healthy doesn’t mean sacrificing flavor, and these 30+ Sunday low-sodium broccoli recipes prove just that!

With the many ways to prepare and enjoy this nutrient-dense vegetable, you can create meals that are both satisfying and low in sodium.

Whether you’re hosting a family dinner or meal prepping for the week, these recipes will help you stay on track with your health goals without compromising on taste.

So, next Sunday, try one (or a few) of these delicious dishes to enjoy a fresh, flavorful, and low-sodium meal. Your body will thank you!

Low-Sodium Roasted Broccoli with Lemon and Garlic

Roasting broccoli brings out its natural sweetness and a slight nuttiness, making it a delicious and healthy side dish. This low-sodium recipe relies on fresh lemon juice, garlic, and a touch of olive oil to enhance flavor without the need for extra salt. Perfect for Sunday lunches or dinners, it pairs wonderfully with grilled chicken, fish, or a hearty vegetarian main.

Ingredients

• 4 cups fresh broccoli florets
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lemon
• 1 teaspoon black pepper
• ½ teaspoon crushed red pepper flakes (optional)

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wash and thoroughly dry the broccoli florets.
3. In a large bowl, toss the broccoli with olive oil, minced garlic, lemon zest, black pepper, and red pepper flakes if desired.
4. Spread the broccoli evenly on a baking sheet lined with parchment paper.
5. Roast in the oven for 20–25 minutes, flipping halfway through, until the edges are golden brown and slightly crispy.
6. Once out of the oven, drizzle the roasted broccoli with fresh lemon juice for a final burst of flavor.

This roasted broccoli dish is proof that healthy eating doesn’t need to compromise on flavor. By omitting salt and focusing on fresh ingredients, you create a dish that’s vibrant and satisfying. Serve it up as a Sunday side, and enjoy its simple yet impactful taste.

Low-Sodium Broccoli and Almond Salad with Tahini Dressing

Crunchy broccoli and toasted almonds meet the creamy goodness of tahini in this satisfying salad. Free of added sodium, this recipe emphasizes natural flavors and textures to create a wholesome, refreshing dish. Ideal for a light Sunday brunch or as a side for heavier meals, this salad is a delightful combination of health and taste.

Ingredients

For the Salad:

• 4 cups raw broccoli florets, chopped
• ¼ cup sliced almonds, toasted
• ¼ cup dried cranberries (unsweetened or low-sugar)
• 1 small red onion, finely diced

For the Dressing:

• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey or maple syrup
• 1 tablespoon olive oil
• 2–3 tablespoons water (to thin)
• ½ teaspoon garlic powder
• ½ teaspoon black pepper

Instructions

1. Steam the broccoli for 2–3 minutes until slightly tender but still vibrant green. Cool completely.
2. In a dry skillet, toast the almonds over medium heat until golden and fragrant, about 2 minutes.
3. In a small bowl, whisk together the tahini, lemon juice, honey, olive oil, garlic powder, black pepper, and water until smooth. Adjust the thickness as needed.
4. In a large mixing bowl, combine the broccoli, toasted almonds, cranberries, and red onion.
5. Pour the dressing over the salad and toss until evenly coated. Chill for 15–20 minutes before serving.

This broccoli and almond salad is a great way to celebrate fresh ingredients while keeping sodium levels in check. The creamy tahini dressing adds a gourmet touch, making it a perfect dish to share with family or friends on a relaxing Sunday.

Low-Sodium Broccoli and Quinoa Casserole

This hearty casserole brings together the wholesome goodness of quinoa, broccoli, and a creamy, cheesy base without relying on sodium for flavor. A perfect centerpiece for Sunday dinner, it’s both comforting and nutritious, ensuring a dish that will please the entire family.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water or unsalted vegetable broth
• 4 cups fresh broccoli florets
• 1 cup unsweetened almond milk (or any unsalted plant-based milk)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 1 cup shredded low-sodium cheese (such as mozzarella or cheddar)
• ½ cup plain breadcrumbs (optional)

Instructions

1. Preheat the oven to 375°F (190°C).
2. Cook the quinoa in water or unsalted vegetable broth according to package instructions.
3. Steam the broccoli for 3–4 minutes until tender and bright green.
4. In a medium saucepan, heat olive oil and sauté garlic for 1–2 minutes. Stir in almond milk, onion powder, and smoked paprika. Heat until warm but not boiling.
5. Gradually stir in the shredded cheese until melted and smooth.
6. In a large mixing bowl, combine the cooked quinoa, steamed broccoli, and cheese sauce. Mix well.
7. Transfer the mixture to a greased casserole dish. Sprinkle breadcrumbs on top if desired.
8. Bake for 20–25 minutes until golden and bubbly.

This casserole is a wonderful way to make a nutrient-rich dish the centerpiece of your Sunday table. The combination of quinoa and broccoli ensures a hearty yet healthy meal, while the creamy sauce makes it irresistibly satisfying. Enjoy it fresh out of the oven with your favorite low-sodium sides!

Low-Sodium Broccoli and Sweet Potato Hash

This vibrant and nutrient-packed hash combines the earthy sweetness of sweet potatoes with the crisp, fresh flavor of broccoli. Enhanced with a medley of spices, it’s a low-sodium dish that shines as a Sunday brunch or dinner option. Easy to prepare and rich in flavor, this hash offers a hearty and wholesome meal that everyone will love.

Ingredients

• 2 medium sweet potatoes, diced into small cubes
• 2 cups broccoli florets, chopped
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• ½ teaspoon garlic powder
• ½ teaspoon black pepper
• 1 small red bell pepper, diced
• 1 small red onion, diced
• 2 large eggs (optional, for topping)

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced sweet potatoes and cook for 5–7 minutes until they begin to soften.
2. Add the broccoli, bell pepper, and onion to the skillet along with the remaining olive oil. Cook for an additional 8–10 minutes, stirring occasionally.
3. Sprinkle the smoked paprika, garlic powder, and black pepper over the mixture. Stir well to coat the vegetables evenly.
4. If adding eggs, make small wells in the hash, crack an egg into each, and cover the skillet. Cook until the eggs are done to your preference.
5. Serve hot, garnished with fresh herbs like parsley or cilantro if desired.

This broccoli and sweet potato hash is a versatile and flavorful dish that’s perfect for any Sunday occasion. Packed with vibrant vegetables and customizable with eggs or additional toppings, it’s a healthy, low-sodium option that’s easy to enjoy and share.

Low-Sodium Broccoli and Cauliflower Soup

This creamy, comforting soup combines the nutritional powerhouses of broccoli and cauliflower for a hearty and warming Sunday meal. With no added salt, the recipe relies on aromatic herbs and spices to deliver robust flavor. It’s a wonderful way to enjoy a satisfying, healthy dish while keeping sodium intake in check.

Ingredients

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 cups unsalted vegetable broth
• 1 cup unsweetened almond milk (or other plant-based milk)
• ½ teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• ¼ cup grated low-sodium Parmesan cheese (optional)

Instructions

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 3–4 minutes.
2. Add the broccoli and cauliflower florets, stirring to combine. Cook for 5 minutes.
3. Pour in the unsalted vegetable broth and bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes, or until the vegetables are tender.
4. Using an immersion blender, puree the soup until smooth. Alternatively, transfer the soup to a blender and process in batches.
5. Stir in the almond milk, smoked paprika, thyme, and black pepper. Heat through without boiling.
6. Serve warm, topped with grated Parmesan cheese if desired.

This broccoli and cauliflower soup is a comforting bowl of goodness that’s ideal for Sunday lunch or dinner. Its creamy texture and rich flavor make it a hit with family and guests, proving that low-sodium dishes can still be indulgent and satisfying.

Low-Sodium Broccoli and Mushroom Stir-Fry

Quick, healthy, and full of flavor, this broccoli and mushroom stir-fry is a fantastic low-sodium recipe for a busy Sunday. It uses garlic, ginger, and sesame oil to create a delicious sauce that complements the earthy mushrooms and crisp broccoli. This dish is perfect on its own or served over a bed of brown rice or quinoa.

Ingredients

• 3 cups broccoli florets
• 2 cups mushrooms, sliced
• 2 tablespoons sesame oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons low-sodium soy sauce alternative (e.g., coconut aminos)
• 1 teaspoon rice vinegar
• ½ teaspoon black pepper
• 1 teaspoon sesame seeds (optional, for garnish)

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, cooking until fragrant, about 1 minute.
2. Add the broccoli and mushrooms to the skillet. Stir-fry for 5–7 minutes until tender-crisp.
3. In a small bowl, mix the soy sauce alternative, rice vinegar, and black pepper. Pour the mixture over the vegetables and toss to coat evenly.
4. Cook for another 2 minutes to allow the flavors to meld.
5. Serve hot, garnished with sesame seeds if desired.

This broccoli and mushroom stir-fry is a simple yet flavorful dish that’s perfect for a wholesome Sunday meal. Packed with fresh ingredients and enhanced with a savory sauce, it’s a quick way to enjoy a healthy and satisfying low-sodium option. Pair it with your favorite grain for a complete and balanced meal.

Low-Sodium Broccoli and Chickpea Salad

This refreshing broccoli and chickpea salad combines the vibrant crunch of broccoli with the heartiness of chickpeas, making it a satisfying, low-sodium dish. Tossed in a zesty lemon-dijon vinaigrette, this salad is perfect for a light Sunday lunch or as a side to your main course. It’s packed with fiber, protein, and healthy fats, ensuring you stay full and satisfied.

Ingredients

• 3 cups broccoli florets, steamed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small cucumber, diced
• 1 small red onion, finely diced
• 1 cup cherry tomatoes, halved
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. Steam the broccoli florets for 2–3 minutes until bright green and slightly tender. Allow them to cool.
2. In a large mixing bowl, combine the steamed broccoli, chickpeas, cucumber, red onion, and cherry tomatoes.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, and black pepper until smooth.
4. Drizzle the dressing over the salad and toss to coat evenly.
5. Garnish with chopped parsley before serving.

This broccoli and chickpea salad is a light yet filling dish, perfect for a Sunday meal that’s both nutritious and refreshing. The zesty lemon-dijon dressing adds a tangy kick without any added salt, keeping it healthy while still bursting with flavor. Whether as a standalone dish or paired with your favorite protein, this salad will quickly become a go-to for easy, low-sodium meals.

Low-Sodium Broccoli and Feta Stuffed Chicken Breast

This delicious stuffed chicken breast is filled with a mixture of broccoli and feta, offering a savory, low-sodium meal perfect for a Sunday dinner. With tender chicken, the crunch of broccoli, and the creamy feta, this dish is an elevated way to enjoy your veggies while keeping sodium in check. It’s an easy yet impressive meal that’s sure to please the whole family.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 cup broccoli florets, steamed and chopped
• ½ cup low-fat feta cheese, crumbled
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• 1 tablespoon fresh lemon juice

Instructions

1. Preheat the oven to 375°F (190°C).
2. Carefully slice a pocket into the side of each chicken breast.
3. In a small bowl, mix the steamed and chopped broccoli with the crumbled feta, garlic powder, oregano, and black pepper.
4. Stuff each chicken breast with the broccoli-feta mixture, securing with toothpicks if necessary.
5. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3–4 minutes per side until golden brown.
6. Transfer the skillet to the preheated oven and bake for 20–25 minutes, until the chicken is cooked through (internal temperature should reach 165°F/74°C).
7. Drizzle with fresh lemon juice before serving.

This stuffed chicken breast is a flavorful, satisfying low-sodium dish that’s perfect for a Sunday dinner. The combination of broccoli and feta offers a creamy, savory filling inside perfectly seared chicken. It’s an easy recipe to prepare that looks and tastes gourmet without relying on excess salt. Enjoy it with a side of roasted vegetables or a fresh salad for a complete meal.

Low-Sodium Broccoli and Spinach Quiche

This vibrant quiche is a great low-sodium alternative to traditional versions, featuring fresh spinach and broccoli as the stars of the dish. With a light egg and milk base, it’s a perfect dish for a Sunday brunch or light dinner. Packed with vitamins and minerals from the veggies, this quiche is both satisfying and health-conscious.

Ingredients

• 1 pre-made whole wheat pie crust (or homemade if preferred)
• 2 cups broccoli florets, steamed and chopped
• 1 cup fresh spinach, chopped
• 4 large eggs
• 1 cup unsweetened almond milk (or any low-sodium milk)
• ½ cup shredded low-sodium cheese (optional)
• 1 teaspoon garlic powder
• ½ teaspoon black pepper
• ¼ teaspoon ground nutmeg

Instructions

1. Preheat the oven to 350°F (175°C).
2. Place the broccoli and spinach into the pre-made pie crust, spreading evenly.
3. In a medium bowl, whisk together the eggs, almond milk, garlic powder, black pepper, and nutmeg.
4. Pour the egg mixture over the vegetables in the pie crust. If using cheese, sprinkle it on top of the quiche.
5. Bake for 30–35 minutes, or until the quiche is set and lightly golden on top.
6. Allow to cool slightly before slicing and serving.

This low-sodium broccoli and spinach quiche is a wholesome and light option for Sunday brunch or dinner. With its creamy texture and combination of vegetables, it’s a perfect way to enjoy a filling meal without the added salt. It’s easy to customize with other vegetables or herbs, making it a versatile recipe to suit your tastes. Enjoy it warm or cold, and savor the simple goodness of fresh ingredients.

Low-Sodium Broccoli and Avocado Wrap

This simple and fresh wrap is a great way to enjoy the vibrant flavor of broccoli without added salt. The creamy avocado and crunchy broccoli come together in a whole grain wrap, making it a perfect option for a quick, low-sodium Sunday lunch or snack. Packed with healthy fats, fiber, and protein, it’s a nourishing and satisfying meal that’s full of flavor.

Ingredients

• 2 whole grain wraps
• 2 cups broccoli florets, steamed and chopped
• 1 ripe avocado, mashed
• 1 tablespoon olive oil
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder
• 1 tablespoon fresh lemon juice
• 1 small cucumber, thinly sliced
• 1 tablespoon fresh cilantro, chopped (optional)

Instructions

1. In a medium bowl, toss the steamed and chopped broccoli with olive oil, black pepper, garlic powder, and lemon juice.
2. Spread a generous layer of mashed avocado onto each wrap.
3. Place the seasoned broccoli on top of the avocado, followed by cucumber slices.
4. Sprinkle with fresh cilantro for extra flavor, if desired.
5. Roll the wraps tightly and cut them in half to serve.

This low-sodium broccoli and avocado wrap is a refreshing, easy-to-make option for lunch or a light dinner. The combination of creamy avocado and crunchy broccoli gives it a satisfying texture, while the fresh lemon and cilantro add a burst of flavor. Whether you’re looking for a quick meal or a healthy snack, this wrap is a perfect choice for a low-sodium, nutrient-packed bite.

Low-Sodium Broccoli and Tomato Casserole

This delicious casserole is packed with broccoli and tomatoes, layered in a savory, low-sodium sauce. It’s a comforting dish perfect for a Sunday dinner, offering the nutrients of fresh vegetables along with the rich flavor of herbs and spices. Baked to perfection, this casserole is a healthy and satisfying way to enjoy a veggie-packed meal without added sodium.

Ingredients

• 3 cups broccoli florets, steamed
• 2 cups cherry tomatoes, halved
• 1 cup low-fat ricotta cheese
• ½ cup grated low-sodium mozzarella cheese (optional)
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• 2 large eggs
• ½ cup unsweetened almond milk

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large mixing bowl, combine the steamed broccoli, halved cherry tomatoes, ricotta cheese, and half of the mozzarella cheese (if using).
3. In a separate bowl, whisk together the eggs, almond milk, dried basil, black pepper, and garlic powder.
4. Pour the egg mixture over the broccoli and tomato mixture and stir to combine.
5. Transfer the casserole mixture to a greased baking dish. Top with the remaining mozzarella cheese, if desired.
6. Bake for 25–30 minutes, or until the casserole is set and golden on top.
7. Let it cool slightly before serving.

This low-sodium broccoli and tomato casserole is a heartwarming, veggie-filled dish that makes for a perfect Sunday dinner. Rich in flavor and texture, the creamy ricotta and fresh tomatoes pair beautifully with the broccoli, while the egg mixture binds everything together. It’s a comforting way to enjoy a satisfying, low-sodium meal that the whole family can enjoy.

Low-Sodium Broccoli and Red Bell Pepper Stir-Fry

This vibrant stir-fry combines the fresh, crunchy taste of broccoli with sweet red bell peppers, creating a delicious low-sodium dish perfect for a light Sunday dinner or lunch. Stir-fried with garlic, ginger, and a touch of low-sodium soy sauce, this dish is full of flavor and easy to prepare. It’s a perfect way to enjoy a colorful, healthy meal without any added salt.

Ingredients

• 3 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons low-sodium soy sauce alternative (e.g., coconut aminos)
• ½ teaspoon black pepper
• 1 tablespoon sesame seeds (optional, for garnish)

Instructions

1. Heat the olive oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger, cooking for 1 minute until fragrant.
3. Add the broccoli florets and red bell pepper to the skillet and stir-fry for 5–7 minutes, until the vegetables are tender-crisp.
4. Pour the low-sodium soy sauce alternative and black pepper over the vegetables and stir to coat.
5. Cook for an additional 2–3 minutes, allowing the flavors to meld together.
6. Serve hot, garnished with sesame seeds if desired.

This low-sodium broccoli and red bell pepper stir-fry is a quick and flavorful way to enjoy fresh vegetables without the excess sodium. The combination of garlic, ginger, and soy sauce alternative adds depth of flavor, while the sesame seeds provide an optional crunch. Perfect for a light and healthy Sunday meal, this stir-fry is sure to become a favorite in your low-sodium recipe collection.

Low-Sodium Broccoli and Sweet Potato Hash

This vibrant and filling hash combines the natural sweetness of roasted sweet potatoes with the crunch of broccoli, making it a nutritious, low-sodium dish perfect for a Sunday breakfast or brunch. Paired with a light drizzle of olive oil and seasoned with fresh herbs, it’s a comforting, hearty option that keeps you feeling full and satisfied without compromising on flavor.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 2 cups broccoli florets, steamed and chopped
• 1 tablespoon olive oil
• ½ teaspoon black pepper
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped
• 1 small red onion, diced (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the diced sweet potatoes in olive oil, black pepper, paprika, garlic powder, and thyme until evenly coated.
3. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25–30 minutes, or until tender and lightly browned, stirring halfway through.
4. In a large skillet, heat a small amount of olive oil over medium heat. Add the onion (if using) and sauté for 3–4 minutes until softened.
5. Add the steamed broccoli to the skillet and cook for an additional 2 minutes, stirring to combine with the onion.
6. Once the sweet potatoes are roasted, add them to the skillet and mix everything together.
7. Garnish with fresh parsley before serving.

This low-sodium broccoli and sweet potato hash is the perfect way to start your Sunday morning. It’s packed with nutrients, from the fiber-rich sweet potatoes to the vitamin-packed broccoli, making it both filling and healthy. The balance of savory and sweet flavors, enhanced by fresh thyme and parsley, will leave you feeling energized and satisfied without the need for added salt. Whether enjoyed alone or paired with eggs or a protein, this hash is an easy, delicious choice for any occasion.

Low-Sodium Broccoli and Quinoa Stir-Fry

This low-sodium broccoli and quinoa stir-fry is a nutritious, light dish full of plant-based protein and fiber. The quinoa provides a hearty base, while the broccoli offers a fresh, crisp bite. Stir-fried with garlic, soy sauce alternative, and a splash of lime, this dish is simple yet full of flavor, making it a perfect Sunday lunch or a quick, healthy dinner.

Ingredients

• 1 cup cooked quinoa
• 3 cups broccoli florets, steamed
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce alternative (e.g., coconut aminos)
• 1 teaspoon lime juice
• ½ teaspoon black pepper
• ¼ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons fresh cilantro, chopped (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the minced garlic and cook for 1–2 minutes until fragrant.
3. Add the steamed broccoli florets to the skillet and stir-fry for 3–4 minutes, allowing them to absorb the garlic flavor.
4. Stir in the cooked quinoa, soy sauce alternative, black pepper, and lime juice.
5. Continue to stir-fry for 2–3 minutes, ensuring the quinoa is heated through.
6. If desired, sprinkle with crushed red pepper flakes for added heat.
7. Garnish with fresh cilantro before serving.

This low-sodium broccoli and quinoa stir-fry is an easy, nutrient-packed dish that is full of flavor without the extra salt. The quinoa serves as a perfect base, soaking up the garlic and lime-infused sauce, while the broccoli adds texture and nutrients. This recipe is not only low in sodium but also versatile—you can add your favorite vegetables or a protein source for a more substantial meal. It’s a quick and satisfying way to enjoy a healthy, low-sodium dish on a busy Sunday.

Low-Sodium Broccoli and Mushroom Risotto

This creamy, comforting risotto is made with earthy mushrooms and fresh broccoli, giving it a rich, savory flavor without the added sodium. Using a low-sodium vegetable broth and a splash of white wine, this dish is packed with depth and texture, perfect for a relaxing Sunday dinner. The creaminess of the risotto combined with the earthy mushrooms and vibrant broccoli makes this a wholesome meal.

Ingredients

• 2 cups broccoli florets, steamed and chopped
• 1 cup Arborio rice
• 2 cups low-sodium vegetable broth
• 1 cup mushrooms, sliced (e.g., cremini or white mushrooms)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• ½ cup dry white wine (optional)
• 1 tablespoon fresh lemon juice
• ¼ cup grated Parmesan cheese (optional)
• ½ teaspoon black pepper
• 1 tablespoon fresh parsley, chopped

Instructions

1. Heat olive oil in a large pan over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
2. Add the garlic and sliced mushrooms to the pan and sauté for 5–7 minutes, until the mushrooms release their moisture and become tender.
3. Stir in the Arborio rice and cook for 1–2 minutes, allowing the rice to toast slightly.
4. Add the white wine (if using) and stir until the liquid is absorbed.
5. Gradually add the vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is cooked through and creamy, about 20–25 minutes.
6. Once the risotto is cooked, stir in the steamed broccoli, black pepper, and lemon juice.
7. Optionally, add the grated Parmesan cheese for extra creaminess.
8. Garnish with fresh parsley before serving.

This low-sodium broccoli and mushroom risotto is a creamy, satisfying dish that brings comfort to your Sunday dinner without the extra salt. The earthy mushrooms and bright broccoli balance beautifully with the creamy, tender rice. It’s a perfect example of how a dish can be rich in flavor without relying on sodium. Whether served on its own or as a side, this risotto is a cozy and wholesome choice for a relaxing meal.

Note: More recipes are coming soon!