Broccoli risotto recipe, a delicious, light and healthy dish. Easy to prepare in a short time. Enjoy it with plenty of grated parmesan cheese!
Broccoli risotto recipe
 Difficulty: easy |
 Prep time: 20 minutes |
 Cook: 30 minutes |
 Serves: 4 |
 Cost: low |
Ingredients
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- 300 g rice for risotto
- 300 g broccoli
- 40 g butter
- 4 tablespoons olive oil
- 1 onion
- 1 carrot
- 1 stalk celery
- 1/2 bunch parsley
- 1 l broth
- 1/2 cup white wine
- grated parmesan cheese
- salt, pepper
Instructions
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Broccoli risotto recipe, easy and very light.
Cut the broccoli into pieces, remove the stem and leaves, divide into florets and remove, pulling them out, the outer, hard part of the stems.
Wash the florets of broccoli under running water and blanch in boiling salted water for 2 minutes. Drain and keep aside.
Peel and wash the carrot.
Wash the celery and remove the filaments.
Peel the onion. Wash and dry gently the parsley.
Chop finely the carrot with celery, onion and parsley.
Melt 20g of butter in a saucepan, add the olive oil and saute the chopped vegetables, without leaving them get brown.
Add rice and stir until rice is coated.
Pour the wine and let evaporate over high heat.
Add, gradually warm broth and cook the risotto, for 15-18 minutes, covered, stirring occasionally and adding broth, each time it has been absorbed.
Five minutes before the end of cooking, add the broccoli florets you kept aside.
Remove the risotto from the heat, cooked al dente, stir in the remaining butter and plenty of grated parmesan cheese, salt, if needed, and sprinkle with freshly ground pepper.
Cover and leave the risotto rest for a few minutes.
Serve the broccoli risotto immediately!
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