Cashew and Broccoli Risotto
Category: Main Courses | Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 320g |
| Broccoli | 400g |
| Salt | 1 teaspoon |
| Nutmeg | 1 teaspoon |
| Garlic | 1 clove |
| Anchovies in oil | 2 fillets |
| Butter | 30g |
| Cashews | 50g |
| Sun-dried tomatoes in oil | 30g |
| Vegetable broth | 5L |
| Grana Padano DOP (cheese) | 50g |
| Extra virgin olive oil | As needed |
| Parsley | 20g |
Instructions
- Begin by preparing the broccoli: cut the florets into bite-sized pieces and chop the stems into smaller chunks. Rinse them thoroughly.
- In a large pot, add the broccoli along with enough water to cover the vegetables. Cook for about 20 minutes, or until the broccoli is tender.
- Once the broccoli is cooked, drain it well using a colander and set it aside.
- While the broccoli is cooking, roughly chop the cashews with a knife and toast them in a dry non-stick skillet over low heat for a few minutes, until golden brown. Set them aside.
- In a separate large pan, heat a drizzle of extra virgin olive oil over medium heat. Add the garlic clove and sautรฉ until fragrant.
- Add the drained anchovies to the pan, breaking them up with a spoon. Stir continuously until the anchovies melt into the oil.
- Stir in the cooked broccoli, allowing it to sautรฉ for an additional 10 minutes, absorbing the flavors of the garlic and anchovies.
- Next, add the rice to the pan with the broccoli mixture, stirring to coat the rice evenly with the flavorful oil.
- Gradually add the vegetable broth, a ladle at a time, allowing the rice to absorb the liquid before adding more. Stir occasionally, cooking the rice for approximately 20 minutes, or until it reaches the desired texture.
- Once the rice is cooked, remove the pan from the heat and stir in the butter and grated Grana Padano cheese. This will give the risotto a rich, creamy texture.
- Season the risotto with a pinch of salt, a dash of pepper, and a generous sprinkle of chopped parsley. Stir to combine.
- Finally, fold in most of the toasted cashews, leaving a handful aside for garnishing the dish. Give everything one last stir to ensure the flavors are well incorporated.
- Serve the risotto warm, topped with the reserved cashews for a delightful crunch. Enjoy your creamy, savory cashew and broccoli risotto!
Tips for Success:
- If you donโt have Grana Padano, you can substitute with Parmigiano Reggiano for a similarly rich and nutty flavor.
- For a vegetarian twist, omit the anchovies and add a pinch of dried seaweed or a dash of soy sauce for depth of flavor.
- The addition of sun-dried tomatoes is optional, but it provides a lovely tangy contrast to the creamy risotto.
Indulge in this comforting yet vibrant Cashew and Broccoli Risotto, a perfect balance of textures and flavors. The creamy rice, roasted cashews, and savory broccoli create a dish that’s both satisfying and nutritious!
