Those of you who follow this blog know that I love, love, LOVE risotto. This broccoli risotto recipe is fantastic!
Give yourself plenty of time to make this dish-it isn’t a quick recipe.
- 2 tablespoons virgin olive oil
- 1 shallot, minced
- Salt, to taste
- 1 cup Italian short-grain rice
- 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
- 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.