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brocolli olive oil red onion RISOTTO white wine vegetable stock water salt fresh black pepper pecorino lemon juice
Viewed: 23 - Published at: 8 years agoIngredients
- 3 cups brocolli
- 2 tbsp. olive oil
- 1/2 cup red onion chopped
- 1 2/3 cup risotto
- 1/2 cup dry white wine
- 4 cups vegetable stock
- 1/2 cup water
- 1 tbsp. salt
- 2 tsp. fresh black pepper
- 1/2 cup pecorino (sheep milk cheese)
- 2 tbsp. fresh lemon juice
Method
- Cut brocolli into bite size pieces, and steam. Set aside.
- Heat olive oil in large sauce pan. Add chopped onion till soft. Add risotto, saute until rice appears translucent. Stir in white wine, until wine is absorbed. Add vegetable stock 1/2 cup at a time, each time cook until stock is absorbed. Repeat. Add water if necessary.
- Stir in salt and pepper, and brocolli. Slowly add cheese. When cheese is fully added, add lemon juice. Stir lightly. Do not over stir.
- Serve.
- Makes 2-3 main dishes or 4-5 side dishes
