Broccoli Risotto

Side dishes are the bane of my existence. Most meals I serve come with a salad, not because I love salad ( nobody loves salad) but because of its simplicity.  Sometimes though, i want to get a little fancy, and when i do, risotto is my go-to side. Mushrooms. lemon, saffron, beans, you can put anything in it and it turns out great.  My favourite though is broccoli risotto, even my three year old loves it.

This is totally a Googled picture because I can never remember to take any .

1/4 c. olive oil, 

2 garlic cloves chopped

I large broccoli ("trees only, no stalks") chopped 

2 1/3 cup chicken broth, 

2 cup milk

1 cups Arborio rice

2 tbsp. butter

1/4 c. grated Parmesan cheese

Combine milk and all but 1/3 chicken broth in a small saucepan, heat on medium low

In a frying pan, heat 2 tablespoons oil. cook the garlic and broccoli until garlic is soft, about 3 minutes. Add remaining chicken broth,  and salt and pepper to taste. Simmer, uncovered, just until broccoli is tender, about 10 minutes. Set aside.

Heat the remaining oil in a deep frying pan. Cook onion until tender, about 4 minutes. Add the rice and stir thoroughly. Stir 2/3 cup mikl/broth combo into rice mixture. Cook, stirring constantly, until all of the liquid is absorbed. Add remaining hot broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions.

Cook, uncovered, until rice is creamy and grains are tender, then combine broccolli and risotto mixture. Top with parmesan cheese

Total cooking time is about 25-30 minutes. 

Enjoy

Tweet