Risotto with broccoli is the ideal main course for this period of time and it's very easy to make. The broccoli risotto is very easy to prepare and really yummy and its beauty is that in a single recipe you will have first and side dish together but above all that if by chance it should be leftover the next day you can put it in a baking dish, sprinkle it with grated Parmesan cheese and brown it in the oven for 15 minutes. , you will give new life to your risotto with broccoli and I assure you that you will lick your lips. Are you ready to prepare broccoli risotto with me? Let me know if you liked it!
For 4 People
Ingredients
- 600g broccoli
- 1 vegetable stock cube (500ml water)
- 400g Riso Carnaroli
- 50ml white wine
- 70g Parmigiano Reggiano DOP
- 100g butter
- 1 white onion
- Extra virgin olive oil
- Salt
Preparation
Wash the broccoli cut them into pieces. Finely chop the onion.
Put 4 tablespoons of extra virgin olive oil in a saucepan and heat them then add the onion. Add the rice and toast it over high heat for 5 minutes. Add the chopped broccoli and brown them with the rice.
Deglaze with white wine and let it evaporate.
Boil the water with vegetable stock and add half the dose to the rice with the broccoli, lower the heat and continue cooking for about 15/20 minutes, stirring constantly and adding boiling water with stock every time it dries.
When the rice is completely cooked, turn off the heat, add the grated Parmesan cheese, the butter and mix quickly so as to perfectly mix the risotto.
Season with salt only if necessary.
Wait a few minutes, put the broccoli risotto on the plates and serve hot.
VARIANTS AND ADVICE
You can replace the onion with leek or shallot.
Always add boiling water with vegetable stock otherwise you will stop cooking the rice.
Stir the broccoli risotto with butter and parmesan over the heat off.
If you need to add salt, do it only after cooking because the stock is already tasty.
Buon Appetito!