Garlic Risotto With Baby Broccoli

By á-170456

Ingredients

• 1/2 cup butter - (1 stick) divided
• 1/2 cup chopped onion
• 1/4 cup chopped garlic
• 2 cups Carnaroli risotto rice
• 6 cups chicken stock
• 1/2 pound baby broccoli
• 2 teaspoons olive oil
• Salt to taste
• Freshly-ground black pepper to taste
• 4 ounces aged peppered pecorino shaved thin

Preparation

Step 1

Melt 4 tablespoons butter in a medium saucepan over medium heat. Add the onion and garlic and cook until soft, about 4 minutes. Add the rice and stir for 30 seconds to warm and coat the grains with butter.

Add the chicken stock in three equal parts, stirring the rice constantly to release the starches. Cook until the kernels are soft enough to eat but still have a bite to them, about 27 minutes.

Trim the tough bottom of each stalk of baby broccoli, and trim the larger outside leaves while leaving the smaller ones and the broccoli sprout. Blanch in a large pot of boiling, salted water until tender, about 2 minutes. Drain and toss in olive oil, salt and pepper.

To finish the risotto, stir in the remaining butter to make a creamy consistency. Spoon onto a plate and top the risotto with the baby broccoli. Top the vegetable and risotto mound with the sliced peppered pecorino.

This recipe yields 4 servings.

Each serving: 837 calories; 23 grams protein; 99 grams carbohydrates; 4 grams fiber; 35 grams fat; 21 grams saturated fat; 92 mg. cholesterol; 1,559 mg. sodium.