Ingredients
The following ingredients have 7 Servings
- 4-5 cups vegetable broth or stock
- 4 cups water
- 2 1/2 cups Arborio rice
- 1 cup Parmesan cheese, shaved, plus more for garnish
- 3/4 cup dry white wine (Pinot Grigio)
- 1/2 cup fontina cheese, grated
- 1/4 cup fresh parsley, chopped
- 8-10 florets broccoli
- 1 onion, chopped
- 1 red bell pepper, seeds removed, diced
- 2 tablespoons butter, divided
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon herbes de Provence
- kosher salt and freshly ground pepper, to taste
Instruction
- Place vegetable stock and water in a large saucepan over low heat. It’s best to add warm liquids to the rice, as it helps with the absorption.
- n a large sauté pan or Dutch oven, heat olive oil over medium-high heat and sauté onion and bell pepper until tender and season with salt and pepper. 5-7 minutes.
- Remove onion and pepper to a separate plate, cover and set aside.
- Add butter to Dutch oven and, once melted, add rice. Cook until toasted, but not burned. 1-2 minutes.
- Reduce heat to medium and add white wine and cook, stirring frequently, until liquid is absorbed.
- When you’ve reached the point that you can leave a track through the middle of the rice with your wooden spoon, add a 3/4-1 cup of vegetable broth.
- Continue with 1/2 of remaining liquid, stirring until broth is mostly absorbed, then add broccoli florets with remaining liquid.
- Taste risotto to test doneness; rice should be tender, but still have some bite to it.
- When you add the final 1/2 cup of liquid, return veggies to the rice. Once mostly absorbed, remove pan from heat and season with herbes de Provence and extra salt and pepper, if necessary.
- Stir parmesan and fontina cheeses into the risotto, transfer to serving plate(s) and top with more cheese and parsley.
