Broccoli Risotto
Dig into this delicious and creamy broccoli risotto. Packed with glucoraphanin, broccoli helps to support your body’s detoxification system, promoting better health. This risotto is also rich in calcium from the Parmesan and Pecorino Romano. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 1 large head of broccoli
- 2 Tbsp. extra virgin olive oil
- 2 cups vegetable stock
- 2 Tbsp. grass-fed butter
- 1 medium onion chopped
- 12 oz. arborio rice
- 1 cup dry white wine
- pinch of saffron threads
- 1/3 cup freshly grated Parmesan
- ¼ cup freshly grated pecorino Romano
Instructions
Directions
- Cut broccoli into floret and steam for approximately 4-5 minutes, until tender. Remove from heat, rinse in cold water, drain and set aside. In a saucepan bring stock to a boil, cover and keep warm.
- In a large saucepan, melt 2 tbsp. butter with 2 tbsp. olive oil. Add onion and cook over medium heat for a few minutes until onion is soft and translucent. Add rice and cook stirring to coat it with butter and olive oil. Add wine and simmer until almost evaporated. Add enough stock to just cover the rice and cook until the stock has evaporated. Add saffron to the remaining stock and let it steep. Then continue adding the remainder of the stock with the saffron slowly, about ¼ cup each time, until the rice reaches the desired tenderness.
- The risotto is done when the rice is just past al dente and the risotto has a creamy texture, about 25 minutes. Stir in the cheese and fold in the broccoli. Season to taste with salt and pepper.
Notes
Courtesy of Truebroc
