An dish that I always have to consider if I see it on a menu when dining at a restaurant is….risotto. Up until about a year ago, I never attempted to make risotto, and usually any dish that can seem intimidating to prepare is something I find myself being drawn to….over and over again.
After doing some research on how to make risotto, I noticed that its really not that hard – it is just VERY labor intensive. But just because something is hard, or require more work, doesn’t mean we should shy away from it, embrace the recipe! Embrace life’s challenges! Now that I’ve made this dish a few times, I now fully consider my risotto restaurant quality. In fact, I will put it up against anyone in a risotto cook-off! I quickly learned that, you can make it healthier, by adding more vegetables and less butter and cheese, and arboro rice is gluten free, so for those sensitive to gluten this dish is very easy on the stomach.
1.5 cups arboro rice
1 quart low-sodium vegetable broth
1 cup water
1 broccoli head (medium)
1 cauliflower head (medium)
1 onion (medium)
4-5 garlic cloves
1 tbsp butter
1-2 tbsp olive oil
salt and pepper (to taste)
Pre-heat oven to 400°F
- In medium-sized saucepan, heat broth & water under medium heat. The key to risotto is adding warm-broth/water are small intervals to the rice.
- Thoroughly wash broccoli and cauliflower heads
- Remove broccoli/cauliflower fruit from stems
- Do not discard the stems, set aside. Note: using a chopper or food processor makes this step much easier.
- Dice broccoli/cauliflower stems into small pieces (set aside)
- Dice onion into small pieces (set aside)
- Mince garlic cloves (set aside)
- In a medium-sized roasting dish, place cauliflower, broccoli, and ½ tbsp of minced garlic in the dish. Drizzle 1 tbsp of olive oil, and roast for 25-30 minutes. Note: oven strength may vary, keep an eye on the veggies making sure they don’t burn!
Prep main dish:
- To start preparing the risotto, find a large pan that’s at least 2-3” deep. This will allow for enough surface area for the rice to cook, without the broth spilling over the top.
- Add remaining olive oil and butter to pan.
- Saute onion until they become translucent (about 4-6 minutes)
- Add minced garlic, saute for an additional 2-3 minutes.
- Add broccoli and cauliflower stems, saute for an additional 5-6 minutes.
- Then, add rice to pan. Saute the rice with the base vegetables until the rice turn from white, to almost a opaque-clear color.
- Then, 1-2 laddle at a time add broth/water mixture. Continue to stir rice into broth, watching and stirring frequently.
- After 20-25 minutes of slowly adding the broth mixture, taste rice to ensure its cooked thoroughly. If the rice is still undercooked, add some additional water until the rice is cooked.
- Once rice is fully cooked, begin serving. Place 1-2 scoops of the risotto into a bowl, top with roasted cauliflower and broccoli!