Trim broccoli florets from stems, cutting them small enough to fit on a spoon. Peel stems with a small knife, then cut them into 2â" pieces. Steam the florets until bright green, about 1 minute, and steam the stems until very tender, about 4 minutes. Reserve the steaming liquid. Transfer stems to a blender and process until smooth, adding reserved liquid if necessary for a smoother consistency. Set puree and florets aside. Heat olive oil in a heavy casserole or pot over medium heat, add scallions and shallots and sauté until translucent. Add the rice and stir to coat with oil. Toast the rice until edges become translucent, then pour in the wine and stir well until evaporated. Add ½ cup of hot stock and ½ teaspoon salt, stirring continuously and cook until all stock has been absorbed. Add hot stock in small increments and cook until fully absorbed before adding more. After the risotto has cooked 12 minutes, stir in broccoli puree and the favas or lima beans. Cook for 2-3 minutes, then stir in broccoli florets. Remove the casserole from heat. Whip in butter until melted, then stir in grated cheese. Add salt and pepper, to taste. Serves 6.
1/2 cup Parmigiano-Reggiano Cheese, freshly grated
Cento Ground Black Pepper, to taste
1 tbsp Shallot, minced
Directions
Trim broccoli florets from stems, cutting them small enough to fit on a spoon. Peel stems with a small knife, then cut them into 2â" pieces. Steam the florets until bright green, about 1 minute, and steam the stems until very tender, about 4 minutes. Reserve the steaming liquid. Transfer stems to a blender and process until smooth, adding reserved liquid if necessary for a smoother consistency. Set puree and florets aside. Heat olive oil in a heavy casserole or pot over medium heat, add scallions and shallots and sauté until translucent. Add the rice and stir to coat with oil. Toast the rice until edges become translucent, then pour in the wine and stir well until evaporated. Add ½ cup of hot stock and ½ teaspoon salt, stirring continuously and cook until all stock has been absorbed. Add hot stock in small increments and cook until fully absorbed before adding more. After the risotto has cooked 12 minutes, stir in broccoli puree and the favas or lima beans. Cook for 2-3 minutes, then stir in broccoli florets. Remove the casserole from heat. Whip in butter until melted, then stir in grated cheese. Add salt and pepper, to taste. Serves 6.
Nutrition facts are not available for this product right now.
Nutrition Facts
Servings Per Container
Serving Size
Calories
% Daily Value*
Total Fat
Saturated Fat
Trans Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Includes Added Sugars
Protein
Vitamin D
Calcium
Iron
Potassium
INGREDIENTS:
Packaging, nutrition facts and ingredient statements are subject to change. For the most up to date information regarding a product, please refer to the product’s packaging.
Packaging, nutrition facts and ingredient statements are
subject to change. For the most up to date information
regarding a product, please refer to the product’s packaging.
