Risotto With Broccoli
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2quarts well-seasoned chicken or vegetable stock, as needed
- 2tablespoons extra virgin olive oil
- ½cup minced onion
- 1½cups arborio or carnaroli rice
- 1 to 2garlic cloves (to taste), green shoots removed, minced
- Freshly ground pepper to taste
- ½cup dry white wine, such as pinot grigio or sauvignon blanc
- 1pound broccoli (2 good-size stalks), stems peeled and cut in small dice, flowers thinly sliced
- ½cup freshly grated Parmesan cheese
- 2tablespoons minced flat-leaf parsley
Nutritional analysis per serving (6 servings)
435 calories; 12 grams fat; 4 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 59 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 18 grams protein; 631 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
- Step 2
Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
- Step 3
Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about ½ cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the diced broccoli stems. Continue to add broth and stir the rice for another five minutes. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 minutes or so. When the rice is tender all the way through but still chewy, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn’t). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
- Advance preparation: You can begin up to several hours before serving. Proceed with the recipe and cook halfway through step 3 — that is, for about 15 minutes. The rice should still be hard when you remove it from the heat, and there should not be any liquid in the pan. Spread it in an even layer in the pan, and keep it away from the heat until you resume cooking. If the pan is not wide enough for you to spread the rice in a thin layer, transfer it to a sheet pan. Fifteen minutes before serving, bring the remaining stock back to a simmer, and reheat the rice. Resume cooking as instructed.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
I love risotto but have never prepared it with broccoli. Used dried thyme as per another reader's comment and frozen peas with broccoli florets. Very delicious and easy weeknight summer.
You should split up step 3 into like 4 or 5 steps
Do not forget to add the broccoli boiling water on the stock! To put your risotto on another level, put in your hoven 80g of sliced Prosciutto di Parma. Set the oven to heat 90°/100° for 30 minutes. Prosciutto will be crispy. chop it with a mixer and then pour it on you plate, as a final touch of salty experience. It was fantastic to eat it with a white Malvasia secca (dry), 100% Colli di Parma :)
Sorry to say, but we found this to be “blah“ even with vastly more seasoning than the recipe calls for. Add the frozen peas that others have suggested, and increase the amount of Parmesan.
This was delicious. I did not peel the broccoli stems but I will if I were to make it again.
I’ve made this a few times: my favorite iteration was adding frozen peas along with the broccoli and adding in some cooked, diced turkey bacon. So delicious!