I’ve got a funny risotto story to tell you. My mum is going to hate me for telling it to you, but you don’t know her and she doesn’t know you, so it’s all good really. When I was about 17, my mum wanted to cook something a bit different for dinner, so she decided to cook a chicken risotto. Her brother called while she was making dinner and I guess she figured that she’s good at multitasking and only needed to stand there stirring for a while, so they went on to have a right old chit chat. I don’t know exactly what happened, but I think she got caught up in the conversation and forgot what step she was up to with the risotto. Some wine went into the risotto, some into her glass, and so on and so forth until the risotto was ready. Maybe she replaced all the chicken stock with wine instead, I don’t know. All I know is that when that dinner was ready, both my mum and the risotto were more than a little bit tipsy! Now, my mum is not a big drinker. In fact, not long after the risotto event, she pretty much gave up drinking for good. But she must’ve been having a stressful day and needed to relax a bit that night. In her tipsy state, she thought the risotto was the bees knees! But that alcohol-infused risotto was not good (sorry Mum!). Don’t worry though, this two cheese broccoli risotto is! Like my mum’s chicken risotto, and any good risotto, it uses white wine to enhance the flavour. Unlike my mum’s chicken risotto, this one only uses a splash of it! The broccoli is just right – not too crunchy, not too mushy. The mixture of parmesan and cheddar makes everything stick together perfectly and tastes like the moon. Or what I imagine the moon to taste like. The perfect dish for a Meatless Monday or any day really.
Two Cheese Broccoli Risotto
Prep Time: 10 minutes
Cooking Time: 35 minutes
3 cups vegetable stock
1 tbsp olive oil
½ small brown onion
2 cloves garlic, minced
100g chopped broccoli (about half a small head)
½ cup arborio rice
¼ cup white wine
½ cup grated cheddar cheese
2 tbsp grated parmesan cheese
1 tsp dried parsley
Salt and pepper, to taste
- In a medium saucepan over low heat, heat vegetable stock.
- In a large saucepan over medium heat, add olive oil, then onions and cook for 2 minutes, until slightly browned and softened. Add garlic and cook, stirring, for 2 minutes, until onions are completely cooked. Add broccoli to saucepan and stir-fry for a minute, before adding ⅓ cup of vegetable stock to the pan. Cook for 4-5 minutes, until the stock is absorbed and the broccoli is just cooked. Do not overcook broccoli or it will be mushy. Spoon broccoli and onions into a bowl and set aside.
- Return saucepan to heat, and melt butter. Add arborio rice, shake pan to coat rice with butter, then cook for about 2 minutes, until rice changes colour slightly and becomes slightly sticky. Add wine, and stir rice constantly until it is absorbed. Add about ¾ cup of vegetable stock to the pan, then season with salt and pepper. Cook rice, stirring constantly, until stock is absorbed. Repeat with remaining vegetable stock, until the stock is used up and the rice is cooked through.
- Once rice is cooked, remove from heat and add cooked broccoli, onions, cheddar, parmesan and dried parsley to the risotto and mix well. Serve immediately.
Note: This recipe can be doubled and leftovers stored in the fridge, however, the reheated risotto looses it’s cheesiness, so add some extra cheddar before reheating.
Recipe adapted from Food on the Table.