Stovetop Broccoli Risotto
Delicious vegetable comfort food!
Approx. 1/2 lb. broccoli, with stems
1 Tbsp. olive oil
2 Tbsp. minced green onion, or other mild onion
1 c. Arborio rice
1/4 c. white wine
2 1/2 - 3 c. warmed chicken or vegetable broth
1 Tbsp. butter, small-diced
1/4 c. Parmesan cheese
Salt and pepper
Cut broccoli heads into very small florets and the stems into similar sized pieces. Keep separate. Steam stems until tender, about 3-4 minutes. Remove from basket and set aside. Add the florets to the basket and steam until bright green, about 1 minute. Save liquid in pot.
Puree the stems (but not the florets) in a blender or food processor, adding a little of the reserved liquid to get a nice, smooth mixture.
Saute the onion about 1 minute over medium heat in olive oil until softened. Add the rice and stir to coat with oil. Toast the rice about 2 minutes, or until the edges start to get translucent. Pour in the wine and stir until evaporated.
Add 1/4 c. of the warm chicken or vegetable broth. Season with salt and pepper. Cook and stir until the liquid is absorbed. Continue to add broth about 1/4-1/2 c. at a time, stirring each batch until the liquid absorbs. Save about 1/2 cup of the broth. Total time should be about 10-12 minutes. Stir in the broccoli puree, cook, and then add the florets.
Keep rice low-simmering very gently. You want it to be creamy, but al dente. If needed, add more of your reserved broth. The entire process should not take more than 15-20 minutes.
Remove from heat and stir in the butter until melted, then blend in the cheese. Season with salt and pepper and serve.
Recipe created or adapted by Liz Talley, Urban Graze
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