Broccoli risotto

Ingredients for 3 servings:

• 500 g broccoli
• 200 g risotto rice or rice pudding
• 1 m.-sized onion(s)
• 1 garlic clove(s)
• olive oil
• 50 g Parmesan, grated
• 50 g butter
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Complete use of the broccoli from the florets to the stalk

Wash the broccoli, cut the florets off the stem close to the “crown,” and place them in a separate pot. Peel the thick lower part of the stem and chop the entire stem into the smallest possible pieces with a knife or a sharp knife and set aside. Dice the onion and add it to the still-cold pan with the olive oil. Finely chop the garlic and set it aside with the rice. Sauté the onions until translucent, then add the rice and garlic for two minutes. Then deglaze everything with water and add the finely chopped broccoli stem. Meanwhile, cover the broccoli florets with water, add salt, and simmer with the lid uncovered for about 4 minutes so they retain their beautiful green color and still have some bite. Then rinse the florets with cold water, drain all the water, and set the vegetables aside. Season the risotto with pepper and salt, but be a little more sparing with the salt because of the Parmesan cheese. Simmer over medium heat for about 20 minutes, adding a little water at a time. Just before serving, stir in the butter and Parmesan cheese and arrange on a plate. Arrange the florets on top.