Broccoli and Almond Risotto

For those that don’t really care for broccoli, (my husband being one) this is the perfect use of this delicious and oh so healthy veggie. I always add a handful of chopped almonds at the end, which gives the perfect crunch to the risotto. You can use a little less oil and butter, but it will not be quite as rich. We generally eat this as a main course, as its quite the satisfying meal.
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Broccoli Risotto Recipe

2 c of broccoli florets, cut bite size
3 tbsp olive oil
1 small onion, fine dice
1 clove garlic, minced
1 c Arborio rice
1/2 c dry white wine
4 c chicken broth (I use Pacific Natural)
1/4 c grated parmesan
2 tbsp butter (can be omitted)
1/4 c chopped toasted almonds
Fresh herbs (basil, oregano, parsley) chopped
salt
pepper
1. Bring chicken broth to a simmer. Once simmering, add the broccoli florets and cook for several minutes, until tender. Using a slotted spoon, remove broccoli to a bowl with ice water. Allow to cool, drain and set aside. Keep the chicken stock at a low simmer.

2. Heat olive oil in pan over medium high heat. I use a saute pan, but any pan will do. Sweat the onions for a few minutes and then add the garlic. Cook for another minute, stirring constantly. Add the rice and stir to coat with the oil. Stir constantly for another minute, to lightly toast the rice. Reduce heat to medium.

3. Add wine and stir well, until evaporated then add 1 cup of chicken stock. Add half of the broccoli and stir to combine. Continue cooking over medium heat for about 20 minutes, stirring constantly, and adding 1/2 cup of stock at a time when all the liquid is absorbed. The risotto is cooked when it is very creamy and the grains of rice are tender.

4. Remove from the heat and add the remainder of ingredients. Stir well to combine. Serve immediately.

Makes 2-3 Servings

 

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  • Sandra 7 YEARS AGO

    Hey! I just had to share, I came home late tonight, and Jon had made butternut squash risotto. It made me think of you right away!

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Recent Comments

  • I visited your blog after a long time today and was so thrilled to see all these new posts and the new design. As always, your food looks gorgeous.
  • The best!
  • wow great pictures! the filling sounds really interesting.. I have lots of leftover egg whites that I've been wanting to use up...I'm definitely making them! thanks for the recipe : )
  • I did have this salad when we visited the Philippines! It was certainly delicious and very fulfilling. Although this dish is more Japanese in origin, that restaurant gave it its own twist. The Filipinos really have a good palate for excellent food! Anyway, thank you for the recipe. I will surely give this a try!
  • Absolutely mind-blowing. I tried doing spoons once.....do your spoons have a rounded bowl or a flat surface. Did many break if you were trying to push it in a little to make it have a little depth.

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