Ingredients

The following ingredients have 2 Servings
  • 2 Tbs EVOO
  • 2 Tbs finely chopped Shallots
  • 1 cup Arborio or Carnaroli Rice
  • 1/2 cup Dry White Cooking Wine
  • 2 cups heated Vegetable Stock
  • 1 tsp Sea Salt
  • 1 head Broccoli, stems removed and florets chopped into smaller pieces
  • 2 Tbs Gorgonzola crumbles
  • 2 Tbs softened grass fed Butter
  • 1/4 cup freshly grated Parmesan Cheese

Instruction

  • Preheat EVOO in a medium saucepan over medium heat
  • When oil gets warm, add shallots and saute until golden color (approximately 2 minutes)
  • Add Rice and stir for 1-2 minutes until toasted
  • Add White Wine and cook until Wine is reduced or evaporated
  • Add in 1/2 cup Vegetable Stock and stir (it’s important to keep stirring – see notes below)
  • When Vegetable Stock starts to get evaporated (after about 5 minutes), add another 1/2 cup of Vegetable Stock
  • Add in Salt to Rice and stir
  • Add 1/2 cup Vegetable Stock approximately every 5 minutes, stirring constantly (total cook time for the risotto is about 20 minutes)
  • Half way through cooking (approximately 10 minutes) add in the Broccoli florets
  • Taste and add more Salt if needed
  • Taste the rice and when you are 1 minute before reaching the right bite “al dente” (meaning rice should be tender but still firm to the bite), add Butter, Gorgonzola, and Parmesan Cheese.
  • Turn off heat and stir quickly until creamy in texture.
  • Enjoy!
  • Notes:
  • Make sure your Vegetable Stock stays hot. It’s important to add a little bit of the hot Vegetable Stock at a time so the rice is cooked slowly and the stock gets absorbed. This method releases the rice’s starches, producing a velvety, creamy dish.
  • It’s very important to keep stirring the Risotto as it’s cooking, especially as the stock gets absorbed, to prevent scorching.
  • If you run out of Vegetable Stock and you find this is too dry at the end, you can add in a little hot water as a substitute.