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Ingredientes
- 1/2 c. butter - (1 stick) divided
- 1/2 c. minced onion
- 1/4 c. minced garlic
- 2 c. Carnaroli risotto rice
- 6 c. chicken stock
- 1/2 lb baby broccoli
- 2 tsp extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 4 ounce aged peppered pecorino shaved thin
Direcciones
- Heat 4 Tbsp. butter in a medium saucepan over medium heat. Add in the onion and garlic and cook till soft, about 4 min. Add in the rice and stir for 30 seconds to hot and coat the grains with butter.
- Add in the chicken stock in three equal parts, stirring the rice constantly to release the starches. Cook till the kernels are soft sufficient to eat but still have a bite to them, about 27 min.
- Trim the tough bottom of each stalk of baby broccoli, and trim the larger outside leaves while leaving the smaller ones and the broccoli sprout. Blanch in a large pot of boiling, salted water till tender, about 2 min. Drain and toss in extra virgin olive oil, salt and pepper.
- To finish the risotto, stir in the remaining butter to make a creamy consistency. Spoon onto a plate and top the risotto with the baby broccoli. Top the vegetable and risotto mound with the sliced peppered pecorino.
- This recipe yields 4 servings.
- Comments: Carnaroli risotto rice is available at Surfas in Culver City. Arborio may be substituted.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 4 servings | |
| Calories 258 | |
| Calories from Fat 207 | 80% |
| Total Fat 23.55g | 29% |
| Saturated Fat 14.71g | 59% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 738mg | 31% |
| Potassium 456mg | 13% |
| Total Carbs 7.86g | 2% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.44g | 1% |
| Protein 5.43g | 9% |
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