Saturday, June 12, 2010

Broccoli Risotto

For some odd reason I had a hankering for risotto the other day. So I made some. Maybe it's because I have not had risotto for a while, maybe it was the broccoli, or maybe it was the nooch, but I totally loved this dish and could not get enough. It could also be the fact that I made my own veggie broth. Usually I just use water, thinking, "Hey, I'm cooking with veggies so it'll turn into veggie broth on its own. Right?" I did not make a real production of it, just 7 cups of water, a diced onion, carrot, celery stalk and leaves, and some parsley boiled for 30 mins. Easy. And totally worth it.

INGREDIENTS
- 7 cups veggie broth, warm
- 1/2 cup white wine
- 1 tbsp olive oil
- 1 tbsp margarine
- 1 large shallot, diced
- 1 clove garlic, minced
- 1/2 tsp salt
- freshly ground pepper
- 2 cups arborio rice
- 2 cups small broccoli florets (or just chopped)
- 1/4 cup nutritional yeast (or more to taste)
- 2 tbsp margarine

METHOD
1. Heat large saucepan over med-hi heat. Add oil and margarine and saute shallots and garlic for a few mins, until soft but not brown.
2. Add rice and cook, stirring constantly, for a few mins until it gets that translucent look. Add salt and pepper, then about 1/2 cup of broth. Bring to bubbling, stirring, until reduced. Then add wine and repeat.
3. Keep adding broth and stirring, letting to reduce each time (the whole process is going to take about 20 minutes). You will probably want to reduce the heat to medium.
4. When you are down to your last cup and a half or so of broth (about 5-8 minutes from being done), add the broccoli. They key is to have small florets so they cook quickly. Keep adding broth as per usual, until rice is tender and broccoli is cooked. You may not use all the broth.
5. Remove from heat and stir in nooch and margarine. Adjust salt and pepper to taste. Serve.

23 comments:

David, Paris & James! said...

Oh my that looks delicious. I love broccoli and I love risotto so combining them is a great idea! Can't wait to try it!

Diana said...

Yummy! I love risotto and with wine added it's probably even better.

frontyardfoodie.com

Theresa S. said...

Ooooh! This looks very tasty. Sometimes the simplest ingredients work together to make some of the most satisfying meals!

~Theresa

marleah said...

That looks delicious! We just picked up some broccoli from our CSA, so I think I'll be making this sometime soon.

veganwitch said...

Ok, I'm convinced...that's dinner tonight! Just happen to have some stock in the freezer.

Stefanie said...

This sounds (and looks) really good. :)

Amber said...

What is nooch?

rainbowlens said...

Ooh that looks yummy. Did you make anything to go with it?

Gem

SuzanneNoor said...

Any suggestions for someone who does not use alcoholic products of any kind? I'm thinking Balsamic Vinegar or maybe Apple cider vinegar... Any experience with these, thoughts on amounts or other such suggestions?

chow said...

Good looking risotto! I'm usually too lazy to make a veggie stock but it does make a difference. :-)

Jen said...

Yum! that looks divine

Kiersten said...

I have been meaning to make risotto again. This one sounds fabulous! I love anything with broccoli in it.

M. said...

Risotto is great, but why waste all the time stirring when you can make it just as good in the microwave? (Yes, you can, believe it or not!)

miss vegan said...

I made this and it was delicious! My only change was using regular old onions instead of shallots as I did not have any. I will be making this again for sure. Thanks Vegan Dad!

miss vegan said...

I made this on Tuesday night and LOVED it. My only change was using regular old onion because I did not have shallots. Delicious & will be making it again. Thanks!

Sam said...

We made this tonight and it is the best risotto we've ever made! We were skeptical I'll admit, but you really know how to work this classic dish. The only addition we made was two fresh bay leaves which gave it a wonderful flavor. The rice cooked quicker than we thought, so the broccoli didn't have time to cook fully, only about 3/4 cooked, and honestly the slight crispness made the dish even better. Also we added one cube of "Not chicken" bullion to six cups of broth, which was more than enough. Yum! Thank you!

westbymidwest said...

Made this for dinner last night, and it was wonderful!! Thank you so much for the inspiration and the recipe!

Amanda said...

Though my omni boyfriend was wary of me adding nutritional yeast flakes to something he was going to eat, I made this for him and he LOVED it! He couldn't wait for his lunch break the next day so he could have it again. So lovely to hear, so thanks for the recipe!

I didn't have any shallots handy so I added one whole Spanish onion and instead of the 1/4 cup wine I used like half of the bottle, haha.

LoLo said...

This looks amazing! I'm planning on making it tonight but can't seem to find how many servings it makes. I'd like to few 3 to 5 people. How many servings will this recipe produce?

Alorinna said...

This was amazing. I made it with spinach instead of broc and it was fabulous. I ate too much. LOL

Thank you!

Shae said...

I made this awhile ago and I LOVED it. This was the first vegan dish I made that my partner actually liked and helped open his mind to veg food. He is now vegetarian! We have also served this to our meat-loving family and they have loved it too and think it has a "chicken-y" taste. I've had risotto at restaurants after making this and they pale in comparison! I'm glad I tried this one first.

I always sub the wine for extra stock, works great!

Thanks!

Lyd said...

Thank you this was fabulous! I used Not-Chick'n broth as its box directs: 1/2 cube per cup water, and this was way too salty - I should have noticed someone else's comment about using less Not-Chick'n. But this recipe still turned out great because I added less salt in the beginning and started tasting early, and just used water instead of most of my broth. Thank you to the person who said they use extra broth instead of the wine because I didn't have any white wine so just used more water. Definitely don't forget the nooch, I did until after we already ate the first servings but the nooch makes it awesome! And I almost never prefer anything with nooch vs without it. I also just did 2 tbsp of olive oil at the beginning, instead of any marg at the beginning or end and it still tasted really rich. And if anyone is worried about frozen broccoli, I just thawed a bag and chopped it up and barely cooked it in the risotto at all, so it was still a nice bright green. I also used regular long grain white rice, probably used more liquid than arborio but it was nice and risotto-y in the end.

A. L. said...

This recipe looks great, I want to make it for about 12 people. Do you know how many servings does the original make?

I'm guessing I need to double or triple the recipe, but this might entail making it in separate saucepans as it will be a LOT of food!