Broccoli Risotto With Tarragon
serves 2-4
Recipe from cookthink
This simple creamy risotto lets the classic elegant combination of broccoli and tarragon shine. Try adding in a little fresh lemon or orange zest along with the tarragon if you have some around.
ingredients
6 cups low-sodium broth (chicken or vegetable)
3/4 pound broccoli florets
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium onion, diced
salt and pepper
1 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1 cup finely grated parmesan cheese
1 tablespoon finely chopped tarragon leaves
fresh ground black pepper
timer
prep: 10 minutes
total: 40 minutes
tools
medium saucepan
large sauté pan
grater
instructions
1. Bring the broth to a simmer in a medium saucepan. Reduce the heat to low and keep the broth hot. Cut the broccoli into small florets, and prep the onion.
2. Combine 1 tablespoon of the butter and the olive oil over medium-high heat in the sauté pan. When the butter and oil are hot, add the broccoli. Leave it alone to brown for 2 minutes, then remove it to a plate.
3. Add the onion to the same pan and season it with a light sprinkling of salt and pepper. Cook the onion, stirring often, until it's translucent but not brown, 3-5 minutes. Add the rice and stir until coated with the onions. Cook, stirring once or twice, until the rice turns opaque, 2-4 minutes.
4. Add the white wine and enough of the simmering broth to cover the rice. Cook, stirring occasionally, until the liquid is mostly evaporated and absorbed. Keep adding the broth, 1/2 cup or so at a time, until the rice starts to turn tender, about 10 minutes.
5. Stir in the broccoli. Continue adding the broth, letting it absorb each time, until the rice is creamy but al dente, another 10-12 minutes.
6. Stir in the parmesan, tarragon and remaining tablespoon of butter and black pepper to taste.
