Broccoli Risotto 2-4 servings 2 tablespoons virgin olive oil 1 shallot, minced Salt, to taste. 1 cup Italian short-grain rice (Carnaroli is ideal) 1/2 cup dry white wine 4-6 cups vegetable broth 1/2 – 3/4 pounds broccoli, stems peeled and thinly sliced, florets thinly sliced Freshly ground black pepper, to taste 1 tablespoon butter 1/4 freshly grated Parmesan, plus extra for serving

Broccoli Risotto

Broccoli Risotto

Risotto is kind of a go-to Friday night dinner for Matt and me. We always seem to have risotto rice, parmesan, and some kind of vegetable on hand. It’s the perfect cheap date-night dinner.

Broccoli risotto was on the menu last Friday night. The result was like an adult version of cheesy broccoli and rice. Comforting and nostalgic tasting, but classed up a little.

Broccoli

I came across a broccoli risotto recipe from The New York Times that calls for using both the florets and the stem of the broccoli. It always seems like such a waste to throw away the broccoli stem, so I peeled it and thinly sliced it to add to the risotto along with the florets.

I seriously get a weird thrill out of using parts of vegetables that are often thrown out. I know, I’m livin’ on the edge!

Broccoli Risotto

I highly recommend making extra. I heated some in a skillet for breakfast and poached an egg on top while the bototm got golden brown…and it was awesome.

Broccoli Risotto

Yield: 2-4 servings

Ingredients

  • 2 tablespoons virgin olive oil
  • 1 shallot, minced
  • Salt, to taste
  • 1 cup Italian short-grain rice (Carnaroli is ideal)
  • 1/2 cup dry white wine
  • 4-6 cups vegetable broth
  • 1/2 – 3/4 pounds broccoli, stems peeled and thinly sliced, florets thinly sliced
  • Freshly ground black pepper, to taste
  • 1 tablespoon butter
  • 1/4 freshly grated Parmesan, plus extra for serving

Instructions

  • Heat the olive oil in a wide skillet over medium-high heat. Meanwhile, heat the broth in a large saucepan and maintain a medium simmer.
  • Add the shallot and a pinch of salt to the olive oil and cook until it is beginning to soften. Add the rice and sauté for about two minutes, or until the rice is hot and shiny.
  • Add the wine and stir until it has been absorbed by the rice. Then, add a half cup of the broth and stir until absorbed. Repeat this, adding the broth a half cup at a time, until about 5 minutes has passed. Add the broccoli stems and continue cooking, adding broth and stirring, for another 5 minutes. Add the broccoli florets. Keep stirring and adding the broth as the previous half cup gets absorbed. Test for doneness after another five minutes and cook until the rice is al dente.
  • When the rice is al dente, test for seasoning and add additional salt and freshly ground black pepper if desired. Add a final half cup of broth along with the butter. Then, add the cheese, stir, and remove from the heat. Let stand for one minute.
  • Serve with extra cheese on top.
http://www.culinarycolleen.com/broccoli-risotto/

Related Posts Plugin for WordPress, Blogger...
  • Dixya Bhattarai RD

    making this ASAP. love how you used both florets and stem 🙂

  • http://www.confessionsofachocoholic.com/ Bianca Garcia

    Whenever I make risotto, more often than not i also have a side of broccoli – next time I will just make this cheesy version!

  • myfabfitforties

    This looks great – and I always thought it was wasteful too to throw out the stems – love that you incorporate them into the recipe! Another must-try!

  • Emily Chilton

    Oooo I love the idea of crisping up the leftovers and with an egg? get out! Great leftover recreation!

    • http://www.culinarycolleen.com/ Colleen

      It was so, so delicious!! I highly recommend it with any kind of risotto leftover 🙂

  • http://www.simplylifeblog.com/ Simply Life

    this sounds good on a chilly night like tonight!



  • Popular

    • Smashed White Bean and Avocado Sandwich
    • Kale, Apple, and Ginger Smoothie
    • Spanish Tortilla
    • Tomato Sauce with Zucchini, Summer Squash, and Eggplant
    • Whole Wheat Sweet Potato Gnocchi with Chicken Sausage and Kale