Broccoli Risotto
- Total Time
- 50 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½bunch broccoli
- 3cups (approximately) chicken stock or vegetable stock
- 2tablespoons olive oil or unsalted butter
- ½cup finely chopped onion
- 1½cups arborio rice
- Salt and freshly ground black pepper
- 1teaspoon finely minced fresh sage or ½ teaspoon dried
- Freshly grated Parmesan cheese
Preparation
- Step 1
Remove the flowerets from the broccoli, divide them into small pieces and steam about three minutes, until just tender and bright green. Rinse under cold water, drain and set aside.
- Step 2
Chop enough of the stems to make one cup, place in a small saucepan with about two-and-a-half cups of water and simmer until very tender, 15 to 20 minutes. Drain, reserving the cooking liquid. Puree the chopped broccoli in a food processor.
- Step 3
Add enough chicken or vegetable stock to the cooking liquid to make five cups, place this stock in a saucepan and bring to a slow simmer.
- Step 4
Heat the oil or butter in a heavy saucepan. Add the onion and saute until the onion is tender but not brown. Stir in the rice and cook, stirring, about five minutes. Stir in the broccoli puree and season with salt and pepper and sage.
- Step 5
Begin adding the simmering stock, about a half-cup at a time, stirring and adding additional stock as the liquid is absorbed by the rice. After about 20 minutes nearly all the liquid should have been added. The rice should be just tender with a bit of resistance in the middle and the mixture should be creamy, not quite liquid. Stir in the reserved broccoli flowerets, check seasonings and serve with Parmesan cheese.
Private Notes
Comments
We enjoyed a nice meal based on this recipe. I rarely follow recipes exactly. In this case I prepared the broccoli as specified but used a full bunch. I modified the recipe by using short grain brown rice, adding 1/3 C wine, using dried thyme & basil instead of sage, adding frozen peas toward the end of the cooking, and adding a pat of butter at the end. I served it with grilled chicken-basil sausage. The leftovers will make fine risotto cakes.
delicious! i used half butter and half olive oil at the beginning and added an extra tablespoon of butter at the end for enrichment and stirred in about 1/3 cup grated parmesan. my first time making risotto and i would say that it would have helped to have had a specific heat specified for the 20 minute cooking process...of course i figured it out and used medium-high-ish flame....