BROCCOLI RISOTTO

By BobD

Ingredients

• 1/2 bunch broccoli
• 3 cups (approximately) chicken stock or vegetable stock
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 2 large cloves garlic, sliced
• 1 1/2 cups arborio rice
• Salt and freshly ground black pepper
• 1 teaspoon finely minced fresh sage, or 1/2 teaspoon dried
• Freshly grated Parmesan.

Details

Servings 4

Preparation

Step 1

Remove the flowerets from the broccoli, divide them into small pieces and steam about three minutes, until just tender and bright green. Rinse under cold water, drain and set aside.

Chop enough of the stems to make one cup, put in a small saucepan with about two and a half cups of water and simmer until very tender, 15 to 20 minutes. Drain, reserving the cooking liquid. Puree the chopped broccoli in a food processor.

Add enough chicken or vegetable stock to the cooking liquid to make five cups. Put this stock in a saucepan and bring to a slow simmer.

Heat the oil in a heavy saucepan. Add the onion and saute until tender but not brown. Add the garlic, cook a few seconds, then stir in the rice and cook, stirring, about five minutes. Stir in the broccoli puree and season with salt and pepper. Add the sage.

Begin adding the simmering stock, about half a cup at a time, to the rice, stirring and adding stock as the liquid is absorbed by the rice. After about 20 minutes nearly all the liquid should have been added. The rice should be just tender with a bit of resistance in the middle and the mixture should be creamy, not quite liquid. Stir in the reserved broccoli flowerets, check seasonings and serve with Parmesan.