Broccoli Parmesan Risotto

I had never made risotto before and was totally shocked at how great this came out. The goal with risotto is to keep it from being crunchy/undercooked while also avoiding mushy, bland, or too salty-- these seem to be the normal concerns when making risotto. This risotto was creamy, flavorful, and not too heavy.

I served this risotto with a piece of salmon perched on top of it.

The real key to making risotto the right consistency is the method of adding simmering broth (and wine in so inclined) to the risotto rice one ladle at a time while constantly stirring and replenishing absorbed liquid.

The video below displays the proper technique to make your risotto the right consistency. What we're looking at for in the video is the method and visuals of the desired consistency, I 'm using completely different ingredients-- but the method remains the same. The video chef made a mushroom risotto (which my husband won't eat) which sounds good too, or I've chocked my risotto full of spinach and broccoli, adding vitamins and flavor of the green variety.





Tip: As with all the recipes I post, you can change the ingredients based on your preferences or what you've got hanging around the house. The most important thing about adding ingredients is making sure you add them at the appropriate time. for example- broccoli should be added the last 5-7 minutes of cook time, or spinach should be added the last minute or two of cook time.

Let's make risotto:

Prep time: 10 minutes
Cook time: 25 minutes

Tips: A wooden spoon is best for cooking risotto with if you have one. Also, this recipe is best done when you have about 25 minutes to available to allow for stirring the risotto every minute or two.

Ingredients:

• 1 or 2 onions diced
  
• 2-4 cloves garlic crushed
• 3 tablespoons unsalted butter, or salted is fine too
• 1 teaspoon olive oil
  
• 1 1/2 cups risotto rice rinsed in a colander, and looked through to make sure there's no foreign objects in it (I used Arborio)
• About 4 cups chicken or vegetable broth-- if using stock instead of broth dilute 1/2 water & 1/2 stock
• 1 or 2 cups fresh or frozen chopped broccoli (I use fresh)
  
• 2 large handfuls of fresh spinach (or rocket if you prefer)
  
• 1/2 cup Parmesan cheese, or up to 1 cup if you like more

The method:

1. Heat the broth/stock in a saucepan until almost boiling, then lower heat to keep it lightly simmering.
2. In a large saute pan or heavy pot, heat the butter and oil on medium heat. Add the onions and cook for about 2-3 minutes or until clear, do not let them brown.
   
3. Add the garlic and cook for about 1 minute.
4. Add the rice and stir to coat rice until shiny, about 2-3 minutes.
5. Add one ladle of hot broth to the risotto and stir until absorbed.
6. Repeat step #5, adding broth one ladle at a time, stirring until absorbed, then add another ladle at a time, for the next 18-20 minutes until most or all of the broth is used, when there's about 5 minutes left add the chopped broccoli and continue stirring.
7. After 18-20 minutes taste a spoonful to make sure it's cooked (and not crunchy)-- DO NOT OVERCOOK, if it's not crunchy-- it's done!
8. Turn off the heat and add the spinach (or rocket), blue cheese (optional), and Parmesan cheese, leaving a little to put on top when serving. Stir thoroughly and cover for two minutes to let rest.
9. Serve in immediately, topped with a sprinkle of Parmesan cheese. Yum.