Creamy Sun-Dried Tomato Risotto with Broccoli
Equipment
- Pot for boiling broth
- Wooden spoon or spatula
Ingredients
- 6 sun-dried tomatoes sliced into strips
- 2 spring onions sliced
- 350 g broccoli florets
- 500 ml chicken or vegetable broth
- 1 small onion finely chopped
- 2 cloves garlic minced
- 4 tablespoons olive oil
- 300 g Arborio rice
- 150 ml dry white wine
- 100 ml heavy cream
- Salt and freshly ground black pepper to taste
- Fresh basil leaves chopped
- 100 g shaved aged cheese such as Parmesan or Pecorino
Instructions
- In a pot, bring the chicken or vegetable broth to a boil.
- Add the broccoli florets and cook for 6 minutes.
- Remove the broccoli with a slotted spoon and set aside, reserving the broth.
- In a large saucepan, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, and cook until softened.
- Stir in the Arborio rice and cook for about 3 minutes until lightly toasted, stirring constantly.
- Add the sliced sun-dried tomatoes and about 1/2 cup of the hot broth to the rice.
- Stir continuously until the liquid is absorbed.
- Continue adding the broth, about 1/2 cup at a time, stirring frequently until the rice is cooked and creamy.
- This should take about 18-20 minutes.
- Once the rice is cooked, stir in the dry white wine and cook for another 2 minutes until absorbed.
- Stir in the heavy cream, salt, and freshly ground black pepper to taste.
- Add the cooked broccoli, sliced spring onions, and chopped basil leaves to the risotto, stirring gently to combine.
- Serve the risotto hot, garnished with shaved aged cheese on top.
Notes / Tips / Wine Advice:
Wine advice:
This Creamy Sun-Dried Tomato Risotto with Broccoli pairs well with a light and fruity Pinot Grigio or a Sauvignon Blanc.Nutritional Information
Calories: 400 kcal | Carbohydrates: 55 g | Protein: 10 g | Fat: 15 g | Fiber: 4 g | Sugar: 3 g