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Garlic risotto with baby broccoli

Time 55 minutes
Yields Serves 4
Garlic risotto with baby broccoli
1

Melt 4 tablespoons butter in a medium saucepan over medium heat. Add the onion and garlic and cook until soft, about 4 minutes. Add the rice and stir for 30 seconds to warm and coat the grains with butter.

2

Add the chicken stock in three equal parts, stirring the rice constantly to release the starches. Cook until the kernels are soft enough to eat but still have a bite to them, about 27 minutes.

3

Trim the tough bottom of each stalk of baby broccoli, and trim the larger outside leaves while leaving the smaller ones and the broccoli sprout. Blanch in a large pot of boiling, salted water until tender, about 2 minutes. Drain and toss in olive oil, salt and pepper.

4

To finish the risotto, stir in the remaining butter to make a creamy consistency. Spoon onto a plate and top the risotto with the baby broccoli. Top the vegetable and risotto mound with the sliced peppered pecorino.

From Joe Miller of Joe’s Restaurant in Venice.

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