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Broccoli Risotto




Source of Recipe


made it up






Recipe Introduction


serves 4-6 with possible leftovers. Can be served with a salad on the side. For friends who are allergic to onion I just make it without the spring onion and it's still delicious. Can be varied in all sorts of ways (mushrooms, spinach, capsicum, corn, eggplant) next time I cook a variation I will post it





List of Ingredients



• 2 spring onions, chopped
  
• 4 cloves garlic, chopped
  
• 1/2 cup fresh herbs - thyme, coriander, parsley, basil, sage OR 1/2 tsp dried herbs (can be omitted if desired)
  
• 1 zucchini, grated
  
• 1/4 butternut pumpkin making about 1 1/2 cups diced pumpkin
  
• 1 head broccoli, cut into pieces
  
• 2 cups arborio rice
  
• 3 cups vegetable stock (heated) OR use a stock cube and 2 cups boiling water from kettle
  
• 3/4 cup white wine
  
• 2 tbs olive oil
  
• ground pepper
  
• rocket leaves to serve (can use spinach or omit)
  






Instructions



1. Heat oil and toss zucchini and pumpkin with garlic until fragrant. Add rice and herbs and toss quickly for about 3 minutes. If it starts to stick pour in the wine, turn up heat to high and keep stirring.
   
2. When most of wine is absorbed add in 1/2 cup of the veg stock (or the stock cube and 1/2 cup water, turn down to medium-high and keep stirring.
   
3. Add pepper. Each time the liquid is nearly gone, add 1/2 cup more.
   
4. When 2 cups of stock are absorbed and you have 1 cup left (or I might even leave it later as I hate overcooked broccoli)- add in the broccoli. Keep stirring until stock is all absorbed, rice is tender and creamy and broccoli is cooked (actually if you turn it off just before the stock is fully absorbed and put a lid on it will keep absorbing.
   
5. Garnish each serve with rocket and spring onion. You can also serve it with a side salad.