Broccoli Risotto Ingredients 4 cups broccoli florets (cut into bite sized pieces)1/2 tsp salt (to taste)1/4 tsp ground black pepper (to taste)3 tbsp olive oil (divided)1&1/2 cups onion (finely diced)4 cloves garlic (minced)1&1/2 cups short grain rice6 cups chicken or vegetable broth1/2 tsp thyme1/2 cup Parmigiano Reggiano (freshly grated) Steps Preheat oven to 200 deg C, place 1/2 of broccoli florets on a baking sheet & toss with 1 tbsp of olive oil. Sprinkle with salt & pepper, roast for 20 mins until golden.In a separate pot, heat stock on low until warm.In a large pan, heat remaining olive oil over medium heat, add onion & garlic, sauté for 5 mins, or until onion turns translucent.Add remaining broccoli & rice, stir for 1 min.Add 2 cups of stock & cook until liquid is nearly all absorbed, stirring frequently.Add 1/2 the roasted broccoli & continue adding remaining stock, 1 cup at a time, stirring often & adding only when liquid is nearly all absorbed (should take abt 30 mins)Add thyme & grated cheese, stir well & taste to adjust seasoning.Ladle risotto into serving plates, garnish with remaining roasted broccoli & more grated cheese, drizzle some evoo & serve immediately. Source : www.instagram.com
