Broccoli Risotto Recipe
Category: Main Dishes
Servings: 4
This Broccoli Risotto is a comforting, creamy dish that combines the fresh flavors of broccoli with the richness of a classic risotto. It’s a perfect option for a hearty vegetarian meal or a side dish to complement your main course. The secret to its delicious flavor lies in the gradual addition of vegetable broth and the simple but effective technique of toasting the rice. Here’s how you can make this flavorful risotto at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli | 700g |
| Shallot | 1 |
| Extra virgin olive oil | 50g |
| White wine | 50g |
| Carnaroli rice | 320g |
| Salt | to taste |
| Black pepper | to taste |
| Vegetable broth | 1L |
| Parmigiano Reggiano DOP (grated) | 50g |
| Butter | 50g |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 7g |
| Carbohydrates | 45g |
| Fat | 14g |
| Fiber | 4g |
| Sodium | 400mg |
| Calcium | 150mg |
Instructions
-
Prepare the Broccoli:
Start by preparing the broccoli. Cut the broccoli into florets, then peel and chop the stalk into small pieces. Rinse the stalk pieces under cold running water to remove any dirt, then set them aside. Make sure the broccoli is well washed. -
Sauté the Shallot:
Peel and finely chop the shallot. Heat 30g of olive oil in a large skillet over medium heat. Add the shallot to the skillet and sauté it for about 2-3 minutes, or until it softens and becomes translucent. Be careful not to let it brown. -
Cook the Broccoli Stems:
Once the shallot is softened, add the chopped broccoli stems to the skillet. Stir the mixture and let it cook for about 5 minutes, allowing the stems to become tender. -
Toast the Rice:
In a separate pan, heat the remaining 20g of olive oil over medium heat. Add the Carnaroli rice and toast it for about 5 minutes, stirring constantly. This step helps to create a protective layer around the rice grains, ensuring they absorb the liquid slowly and cook more evenly. The rice should look slightly translucent on the edges but still firm. -
Deglaze with Wine:
Once the rice is toasted, pour in the white wine to deglaze the pan. Stir well, allowing the rice to absorb the wine. Let the wine cook off for about 2 minutes. -
Cook the Risotto:
Begin adding the vegetable broth to the rice, one ladle at a time. Wait until the liquid is almost fully absorbed before adding more broth. Continue this process for about 18-20 minutes, stirring frequently. The rice should become creamy and tender, with just a slight bite to it. -
Finish the Risotto:
When the rice is almost cooked through, season with salt and pepper to taste. Add the sautéed broccoli stems and mix them into the risotto. Stir in the grated Parmigiano Reggiano and butter, letting them melt into the risotto for extra creaminess. -
Serve:
Once the risotto has reached a creamy, smooth consistency, remove it from the heat. Serve it hot, garnished with extra grated Parmesan if desired. Enjoy the delightful combination of flavors, from the rich risotto base to the fresh, tender broccoli.
Tips for the Perfect Risotto
- Rice choice: Carnaroli rice is ideal for risotto due to its high starch content, which helps create the creamy texture risotto is known for.
- Broth temperature: Keep the vegetable broth warm on the stove while cooking the risotto. Adding cold broth to the rice can disrupt the cooking process.
- Stirring: Stir the risotto frequently to encourage the release of starch, which will give the dish its signature creaminess.
- Consistency: If your risotto becomes too thick, add more broth to adjust the texture to your liking.
This Broccoli Risotto recipe is not only simple but also full of vibrant flavors. With its creamy, velvety texture and earthy taste from the broccoli, it’s sure to be a hit at your dinner table.
