Broccoli & Pea Risotto
This is such a delicious recipe and one I often make for the whole family. It is a summery yet filling dish, full of fresh green veggies and subtle parmesan saltiness. You could easilly add in any leftover fridge vegetables to create new flavours - just use the basis of the stock, onion and parmesan and you will find it works with pretty much everything all year round.
Homemade broth/stock, if you are able to make it, is rich in easily absorbed protein as well as several nutrients that are important for digestive health. Rice is more easily digested than gluten grains, so this recipe makes a lovely alternative to pasta.
Serves 2-4
100g risotto rice
500ml warm chicken stock (ideally homemade)
60g broccoli
60g peas
1 clove garlic
A knob of butter or coconut butter
1 onion finely diced
1 tablespoon mascarpone (optional)
20g parmesan grated
Left over chopped up roast chicken (optional)
Method:
Place a medium sized frying pan onto a medium heat and add a knob of butter. Add in your onions and soften. Once softened add in your garlic and cook out for about 30 seconds and then stir in your uncooked rice, coating the grains in the garlicky butter.
Next add a ladel of your warm stock (warm stock is more easily absorbed) and watch it gently bubble away, evaporate and absorb into your rice. When your stock has disappeared add in your next ladel. This takes time but doesn't need your full attention so meanwhile you can get on with other things - like preparing your broccoli.
Take some broccoli florets and chop finely. Once nearly all your stock has disappeared and absorbed into the stock, add the brocolli and peas and cook them in the remainder of your stock. Next add in your chopped chicken (if using). Taste the rice and make sure its cooked through, however "al dente". A handy trick is to break your rice grain in half - you should see a tiny fleck of white in the centre (like a pin head size) which shows it's cooked through but still has a slight bite. Next add in your parmesan and mascarpone. If you don't have mascarpone don't worry too much, it just adds a little more of a silky finish - a tablespoon of cream cheese would work well too. Serve warm.
This freezes brilliantly and is well worth all the stirring! Why not double up in quantities and freeze some for future use? You can add fresh vegetables through the mix when reheating, and if you find it quite thick simply add a splash of water or ideally fresh stock.
For full recipe and lots more pictures go to think link Brocolli & Pea Risotto
