This week's Risotto recipe is totally Vegetarian, and very filling.
Arborio Risotto Rice, Broccoli, Oil, Vegetable Broth, Parsley, Onion, White Wine.
How to cook it:
Prepare the vegetable broth by boiling it and resting it in a measuring jug ready to add to the rice. Wash, dry and cut the broccoli. Place them in a pan with oil and onion and cook them. When they start to soften, add the rice and toast it in the oil and apple for 2 minutes, stirring with a wooden spoon. Then add the vegetables broth enough to just cover the rice (do not pour it all in), and keep stirring until the rice has soaked up all the broth. Then repeat until the rice is fully cooked al dente. Once everything is fully cooked, add some fresh parsley leaving it to rest on top of the risotto so as just to infuse slightly. The taste of parsley is very string and be be overbearing if mixed in with the rice. Leave all to rest for a few minutes. Enjoy!
Interesting Fact: Broccoli originated in Italy off of the Mediterranean. It has been eaten there since the time of the ancient Romans in the 6th Century BC. (Source: www.mindbodygreen.com)