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.
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
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