Garlic Risotto With Baby Broccoli Recipe

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Servings: 4

Ingredients

Cost per serving $1.34 view details
  • 1/2 c. butter - (1 stick) divided
  • 1/2 c. minced onion
  • 1/4 c. minced garlic
  • 2 c. Carnaroli risotto rice
  • 6 c. chicken stock
  • 1/2 lb baby broccoli
  • 2 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
  • 4 ounce aged peppered pecorino shaved thin

Directions

  1. Heat 4 Tbsp. butter in a medium saucepan over medium heat. Add in the onion and garlic and cook till soft, about 4 min. Add in the rice and stir for 30 seconds to hot and coat the grains with butter.
  2. Add in the chicken stock in three equal parts, stirring the rice constantly to release the starches. Cook till the kernels are soft sufficient to eat but still have a bite to them, about 27 min.
  3. Trim the tough bottom of each stalk of baby broccoli, and trim the larger outside leaves while leaving the smaller ones and the broccoli sprout. Blanch in a large pot of boiling, salted water till tender, about 2 min. Drain and toss in extra virgin olive oil, salt and pepper.
  4. To finish the risotto, stir in the remaining butter to make a creamy consistency. Spoon onto a plate and top the risotto with the baby broccoli. Top the vegetable and risotto mound with the sliced peppered pecorino.
  5. This recipe yields 4 servings.
  6. Comments: Carnaroli risotto rice is available at Surfas in Culver City. Arborio may be substituted.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 443g
Recipe makes 4 servings
Calories 258  
Calories from Fat 207 80%
Total Fat 23.55g 29%
Saturated Fat 14.71g 59%
Trans Fat 0.0g  
Cholesterol 61mg 20%
Sodium 738mg 31%
Potassium 456mg 13%
Total Carbs 7.86g 2%
Dietary Fiber 2.8g 9%
Sugars 1.44g 1%
Protein 5.43g 9%
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