Simple Broccoli Risotto
I made this recipe up just now, so hey, enjoy.
1.5 cup arborio rice
1 lg head broccoli (at least 1 lb), finely chopped
1 onion, diced
4 cups of chicken or vegetable broth
1 tbsp of olive oil, 2 tbsp butter
1-2 cloves of minced garlic, if desired
A little splash of white wine, if you have it around - not necessary
Chop the onion and wilt it in a heavy pan in the olive oil & half the butter until it is soft.
Add the rice to the pan and stir it to coat.
If you're using wine, add the splash now and stir the pot for 30 seconds while the alcohol burns off.
Add 1 cup of broth to the pot (to just cover the rice) and stir while it is absorbed. Keep the rice at a low simmer.
When the broth is absorbed, add another cup of broth, and stir until it is absorbed.
Add the next cup of broth (we should be at 3 cups now) and allow it to be absorbed.
Throw in the chopped broccoli and the last cup of broth, 2 cloves of minced garlic if you want some garlic, the rest of the butter, add some salt and pepper, and mix everything around. Turn the heat down to low and cover the pot - the broccoli will steam as the last cup of water is absorbed into the rice. Let it sit, covered on low heat, for a good 3 minutes, then open and stir constantly to cook off any remaining liquid.
What you end up with is a buttery delicious main dish or side dish with savory creamy rice and bright green broccoli. Serves 4-6 as a side dish, 2-4 as a main course.
1) Omit butter to make it vegan. Use a bit more olive oil to cook the onions and a few drops when you add the broccoli and garlic to bind the flavors.
2) Substitute chopped asparagus for broccoli, and squeeze a bit of lemon over it to finish.
3) Sprinkle with a little parmesan cheese before serving - it won't go awry.