Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Vegetarian Risotto with Fresh Broccoli Florets
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Use a good, rich vegetable stock in this recipe for the best results. Wilted spinach adds additional flavor and visual appeal.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
4 cups vegetable stock or vegetable broth
1 tablespoon olive oil
1/2 cup diced onions
1 1/2 cup Arborio rice
1/2 cup freshly grated Parmesan cheese
salt, to taste
freshly ground black pepper
1 cup fresh broccoli florets, spinach, or zucchini, bell peppers, etc
directions
Heat the stock in a saucepan and keep hot over low heat. Heat the olive oil over medium heat in a separate medium-sized pot. Add the onion and cook for 2 to 3 minutes, until the onion turns translucent. Add the rice to the onion mixture and stir.
Turn the heat to low, add about 1 cup of the hot stock to the rice mixture, and stir slowly until the stock is absorbed. Continue to add the stock 1 cup at a time, stirring slowly, letting the rice absorb the stock before adding more.
While the risotto is cooking, steam the broccoli florets or zucchini in boiling salted water for 2 minutes. Drain. If using spinach, steam for only 1 minute.
The risotto is cooked when it is creamy on the outside and slightly firm (al dente) in the center. Stir in the Parmesan cheese and the vegetables. Season with salt and pepper to taste. If the risotto is too thick, add a little more stock until it becomes creamy. Divide the risotto into serving dishes and sprinkle with Parmesan cheese.
added by
twbart72
nutrition data
336 calories, 7 grams fat, 57 grams carbohydrates, 11 grams protein per serving.
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reviews & comments
August 9, 2014
Made this with cubed zucchini that I pan seared in a little oil to get that delicious flavor to come out more than with steaming or boiling. I'm not vegetarian so I used some homemade chicken stock instead of the vegetable stock. It's a pretty basic recipe so you can tweak it easily with additional ingredients or seasonings. Great as is though, I would recommend it highly!
November 19, 2011
I really love risotto, and this recipe turned out great. One note, be sure to use a good quality vegetable stock. A weak stock will yield a weak recipe. I did cheat a little in the prep process. I didn't cook the spinach separately. It seemed kind of pointless. Instead, during the last addition of broth to the rice I stirred the spinach in. It cooked perfectly and I didn't have to dirty another pan.