Risotto with broccoli
- 700g of broccoli
- one shallot
- 50 g of extra-virgin olive oil
- 50 ml of white wine
- 320 g of carnaroli rice
- salt, to taste
- pepper, to taste
- 1 litre of vegetable stock
Chop the broccoli florets and place them in a food processor to obtain a uniform mixture.
Clean and finely mince the shallot, then place it in a pan with about 30 g of olive oil and let it brown on a low flame.
Once the minced shallot is properly stewed, add the broccoli. Stir them in with the oil and shallot, then turn off the flame.
In a different pan, heat the remaining 20 g of olive oil and toast the rice in it for about 5 minutes, then add the white wine and simmer until it evaporates. Now transfer the rice into the pan with the broccoli.
Continue cooking the rice for about 20 minutes, adding the vegetable stock little by little with a ladle, and waiting until it is fully absorbed before adding more. When the rice is almost ready, add salt and pepper to taste. Before serving, stir in some grated parmesan cheese and a bit of butter.