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  • Carrot And Broccoli Risotto

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    Carrot And Broccoli Risotto
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 5 c. low sodium chicken broth or possibly vegetable broth
    • 1 Tbsp. extra virgin olive oil
    • 2 whl carrots finely diced (1 c.)
    • 1/2 c. shallots minced
    • 1 c. fennel finely minced
    • 2 c. rice (arborio)
    • 1/4 c. dry white wine
    • 2 c. broccoli florets
    • 2 whl carrots grated
    • 2 Tbsp. grated parmesan cheese
    • 1 Tbsp. fresh lemon juice
    • 2 tsp lemon zest
    • 2 tsp fresh thyme minced
    • 1/2 tsp salt fresh grnd black pepper to taste

    Directions

    1. In a medium saucepan, bring broth to boil. Lower heat to simmer. In a wide, heavy-bottomed large saucepan, heat extra virgin olive oil over medium heat.
    2. Add in diced carrots and shallots and cook till shallots begin to soften, about 6 min. Add in fennel and rice and cook, stirring constantly, till rice is well-coated, 1 to 2 min. Add in white wine and cook till it has been absorbed. Add in 1 c. simmering broth to the large saucepan and continue cooking, stirring till the stock is almost all absorbed.
    3. Continue adding broth, 1/2 c. at a time, stirring and cooking till broth is absorbed and rice comes away from the side of pot before each addition. Continue till all but 1 & 1/2 c. of the broth has been absorbed, 15 - 20 min.
    4. Add in broccoli and grated carots and continue cooking and adding the broth, 1/4 c. at a time, till rice is creamy yet hard in center. This should take another 5 - 10 min.
    5. Remove from heat, stir in Parmesan, juice, zest, thyme, salt, pepper, and serve immediately.
    6. Serves 4Preparation time, 15 min.
    7. Cooking Time: 30 - 35 min

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