Recipe Risotto with broccoli by of 15-01-2020
The risotto with broccoli it is a tasty yet refined dish, perfect for cold winter days. Quick and easy to make, like most risottos, the only hassle will be cleaning the broccoli, which you can replace with turnip greens or leafy broccoli. In order not to make it too heavy, I preferred not to combine it with the sausage, to which this vegetable is often associated: rather, I preferred to enhance the taste of broccoli using pecorino instead of parmesan. The result is a rustic and simple dish, but with its own elegance and overall really delicious;)
How to make risotto with broccoli
Clean the broccoli by removing the toughest stems and leaves, then rinse them repeatedly under running water.
Fry the garlic and chilli in a pan with a little oil, then add the broccoli and a little salt.
Cook for about 15 minutes with the lid on, then remove the garlic and chilli.
Separately, brown the chopped onion in a little oil, then add the rice and toast it for a couple of minutes.
Start cooking by adding the hot broth a little at a time.
Halfway through cooking (after about 7 minutes) add the slightly chopped broccoli.
When the rice is cooked, stir in the butter and pecorino cheese and season with salt if necessary.
The broccoli risotto is ready, serve it on the plate and serve immediately.