Broccolini Risotto

By ruthg

Ingredients

• 2 Tbsp. olive oil, divided
• 1 Tbsp. minced shallots
• 1 cup arborio rice
• 1 ⁄4 cup dry white wine
• 1 3 ⁄4 cups hot water, divided
• 1 bunch broccolini (8 oz.)1 bunch

Details

Servings 4
Cooking time 25mins
Adapted from cuisinerecipes.com

Preparation

Step 1

2 Tbsp. olive oil, divided2 Tbsp.
1 Tbsp. minced shallots1 Tbsp.
1 cup arborio rice1 cup
1⁄4 cup dry white wine1⁄4 cup
1 3⁄4 cups hot water, divided13⁄4 cups
1 bunch broccolini (8 oz.)1 bunch

Preheat grill to medium-high. Brush grill grate with oil.

Heat 1 Tbsp. oil in a saucepan over medium. Add shallots; sauté 3–4 minutes. Stir in rice; sauté 1 minute more.

Deglaze pan with wine; simmer, stirring constantly, until liquid evaporates. Stir in ½ cup hot water; simmer until liquid is absorbed. Continue adding hot water in ½-cup increments, stirring frequently and adding more hot water only after the previous water has been absorbed.

Coat broccolini with remaining 1 Tbsp. oil. Grill broccolini, covered, until it begins to char on all sides, turning occasionally, about 5 minutes total. Chop broccolini into bite-sized pieces; stir into risotto.

Nutrition Information
Per serving: 162 cal; 5g total fat (0g sat); 0mg chol; 18mg sodium; 23g carb; 1g fiber; 4g protein