Broccoli Risotto

Ingredients

• 2 handful herbs (e.g., chervil, chives, parsley, dill)
• 1 onion
• 1 Garlic clove
• 2 tbsp butter
• 2 tbsp olive oil
• 350 g risotto rice (e.g., Carnaroli)
• 150 ml dry white wine
• 800 ml vegetable broth
• 60 g goat hard cheese (e.g., Tomme de chèvre)
• 500 g purple broccoli
• Salt
• Pepper

Instructions

1. 1.

   Rinse the herbs, shake off excess water, pluck the leaves and finely chop. Peel and dice the onion and garlic. Heat 1 tbsp butter and olive oil in a wide pot. Sauté the onion with garlic until translucent. Add the rice and stir until it becomes glossy and crackles softly. Deglaze with wine and let evaporate. Pour in some broth, stirring occasionally, and cook for 15‑20 minutes, adding more broth as needed when absorbed.

2. 2.

   Meanwhile grate the cheese. Wash the broccoli and separate the florets; set aside leaves if desired. Boil the florets in salted water for 3‑5 minutes until al dente.

3. 3.

   Finish by folding in the grated cheese, remaining butter, and herbs into the risotto. Season with salt and pepper to taste.

4. 4.

   Serve immediately, spreading the risotto over plates alongside the broccoli.