Carrot And Broccoli Risotto
Broccoli Risotto Rice Carrots
Last updated 6/12/2012 1:12:24 AM. Recipe ID 40344. Report a problem with this recipe.
Title: Carrot and broccoli risotto
Categories: Rice, Eat-lf mail
Yield: 4 Servings
5 c Low sodium chicken broth; or
1 tb Olive oil
2 Whole carrots; finely diced
1/2 c Shallots; chopped
1 c Fennel; finely chopped
2 c Rice; (arborio)
1/4 c Dry white wine
2 c Broccoli florets
2 Whole carrots; grated
2 tb Grated parmesan cheese
1 tb Fresh lemon juice
2 ts Lemon zest
2 ts Fresh thyme; chopped
1/2 ts Salt
Fresh ground black pepper;
In a medium saucepan, bring broth to boil. Lower heat to simmer. In a
wide, heavy-bottomed large saucepan, heat olive oil over medium heat.
Add diced carrots and shallots and cook until shallots begin to
soften, about 6 minutes. Add fennel and rice and cook, stirring
constantly, until rice is well-coated, 1 to 2 minutes. Add white wine
and cook until it has been absorbed. Add 1 cup simmering broth to the
large saucepan and continue cooking, stirring until the stock is
almost all absorbed. Continue adding broth, 1/2 cup at a time,
stirring and cooking until broth is absorbed and rice comes away from
the side of pot before each addition. Continue until all but 1 & 1/2
cups of the broth has been absorbed, 15 - 20 minutes.
Add broccoli and grated carots and continue cooking and adding the
broth, 1/4 cup at a time, until rice is creamy yet firm in center.
This should take another 5 to 10 minutes.
Remove from heat, stir in Parmesan, juice, zest, thyme, salt, pepper,
and serve immediately.
Serves 4 Nutritional information per serving: 478 calories, 6.5 grams
fat (12%), Preparation time, 15 minutes. Cooking time: 30 - 35 minutes
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