Lemon Risotto With Broccoli

Today is a day for experimenting and one of those dishes I've been meaning to try is risotto. I picked up the basis for this recipe from Central Market a couple months ago. It is an understatement to say this dish was the perfect use for some extra broccoli. It was delicious, fresh, and ethereal! You must try this!

Ingredients

About 1 cup low-sodium chicken broth or vegetable broth

3/4 pound (or 3 small heads) broccoli, trimmed and cut into 1-inch pieces

1 tablespoon olive oil

1 large shallot, minced (or 3 tablespoons of onion minced with 1 clove garlic)

1 1/2 cups short grain brown rice (don't use long grain)

1/2 cup white wine

1/2 cup Parmigiano-Reggiano, shredded

1 tablespoon butter

Juice and zest of 1 lemon

1 tablespoon chopped fresh parsley

Salt and fresh ground pepper, to taste

Parboil brown rice in the microwave: Rinse the rice, place in a large bowl with enough water to cover the top of the rice by 2 inches. Microwave, covered, for 7 minutes on high. When done, leave it covered until you're ready to use. 

Bring a large saute pan of salted water to a boil. Add broccoli and cook until the color brightens and it's tender but still crisp—about 2-3 minutes. Remove from boiling water and place in an ice bath. Drain well and set aside. Using the now dry saute pan, heat olive oil over medium heat. Add shallot and saute until translucent, 2-3 minutes. Stir in rice. Add wine and continue stirring until absorbed. Lightly season with salt and pepper. 

Add 1/2 cup broth to rice and stir frequently until the broth is almost completely absorbed. Continue adding broth 1/2 cup at a time, until rice is cooked, but still al dente. You want the consistency to be creamy, but not soupy and not dry. 

Add Parmigiano and butter and stir until melted. Stir in broccoli, lemon juice and zest, and parsley. Adjust seasoning to taste and serve immediately.