Carrot & Broccoli Spear Risotto

The quantities below should be sufficient for a meal for two; I serve with a green salad (try my home-made Italian dressing)

Ingredients

  • 1 tbsp basic olive oil
  • 60 gm fresh spears of broccoli cut in half
  • 90 gm baby carrots cut into 6 mm pieces
  • 2 small sized shallots peeled and diced
  • 1 large clove garlic, finely chopped
  • 100 gm arborio or risotto rice
  • 450 ml vegetable stock
  • 1 tbsp fresh tarragon, finely chopped
  • 1 tbsp Bertoli (or vegetable oil fat)
  • Salt and pepper to taste
  • 1 tbsp grated Parmesan style cheese

Preparation / Cooking

  1. Put the stock into a saucepan and simmer on a low heat
  2. Put the oil in a heavy based saucepan, and heat.
  3. Add the shallots, carrots and the garlic and fry gently for 2 or 3 minutes until softened.
  4. Add the sliced broccoli spears and continue to cook over a moderate heat for another couple of minutes (so that the vegetables are still crunchy)
  5. Stir in the rice and ensure all the ingredients in the pan are covered and cook for two minutes
  6. Add a a ladle of the hot stock and stir gently until the liquid has almost been absorbed
  7. Add the tarragon and keep repeating step 6 until all the stock has been used and the rice still has a bit of crunch..  
  8. Remove the pan from the heat, and stir in the Bertoli and mix thoroughly
  9. Add the cheese and mix it into the mixture and serve.
  10. ENJOY!
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