Risotto with broccoli
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One of my simplest and favorite risotto options. I often have frozen broccoli in the freezer, and when I get tired of eating it the traditional way, I make risotto with it.
Everything you need for the broccoli risotto is pictured below (and in the ingredient list). You need to take special rice for risotto. These are either traditional varieties - Arborio and Carnaroli. Or more budget-friendly options for round-grain rice, which are now sold under the modest name “risotto rice.”
Rice for risotto is not washed!
A good housewife always has broth in the freezer; you don’t have to cook it on purpose. But at worst, you can dilute a bouillon cube. Thaw frozen broccoli slightly until you can cut it. Peel the onion and garlic.
Ингредиенты
Rice for risotto - 180 g
Onion - 100 g
Garlic - 2 cloves
Vegetable oil - 3 tbsp.
Dry white wine - 120 ml
Italian herbs - 1 pinch
Broth (chicken or vegetable) - 600-800 ml
Parmesan cheese - 50 g
Рецепт
1. Heat vegetable oil in a frying pan, add finely chopped onion and garlic. Fry them for about 5 minutes until translucent.
2. Then add rice, fry it along with onions and garlic for 1-2 minutes. Pour in the wine and evaporate it while stirring for 3-5 minutes.
3. Add a pinch of dried Italian herbs. Pour in a ladle of broth and cook the rice, stirring constantly, until the broth is absorbed. Then pour in the next portion of broth.
4. The rule should serve as a guide: the next portion of broth is poured in when, when running a spatula along the bottom of the frying pan, a wide path remains. The risotto is cooked by constantly stirring the rice without leaving the pan. This is necessary so that the maximum starch comes out of the rice and the risotto is creamy and smooth.
5. You may need from 600 to 800 ml of broth. It all depends on the rice and how intensely the risotto boils. By the way, you need to cook it over medium heat. Risotto cooking time is 15-18 minutes. During this time, you must “steal away” the entire broth in portions. During this time, the rice will still be al dente.
6. Cut the slightly defrosted broccoli into pieces, add to the risotto, stir, cover and leave for another 5-7 minutes. During this time, the rice will finish cooking and the broccoli will cook. Please note that I did not add salt at any stage because my broth is salty. If your broth is unsalted, add salt to taste to the risotto while cooking.
7. Add half the Parmesan cheese to the risotto and stir. You can add a piece of butter.
8. The risotto should turn out tender and creamy, with a consistency like rice porridge. Serve in a deep bowl; sprinkle with remaining Parmesan cheese when serving. Our wonderful broccoli risotto is ready. Bon appetit!