Broccoli Risotto
Chef’s Note: If unable to get double cream please just use cream. Liquid volumes will vary depending on the grains. Broccoli stalks are great bulking up stir-frys, fine shred and add to the stir-fry vegetable mix.
Total Servings -10
Recipe Cost/Serving - £1.21
University of Reading
Repurposed Ingredient: Broccoli stalks
Ingredients
Broccoli stalk, 6.6 lb/ 3 kg
Onion, 7 oz/ 200 g
Butter, 3.5 oz/ 100 g
White wine, 3 tbs/ 40 mL
Double cream, 0.6 cup/ 150 mL
Hard cheese, 1 oz/ 30 g
Freekeh, 14 oz/ 400 g
Water, 2 cup/ 500 mL
Directions
Finely dice the onion and garlic. Peel the broccoli stems until a lighter shade of green and cut into ¾ in/2 cm chunks. Reserve 5 of them for slow roasting
Rinse and drain the freekeh
Melt half of the butter into a pan then add half of the chopped onion and garlic, saute for 5 mins (no color)
Add the chopped broccoli stems, toss through and add the double cream and a little of the water just to cover the stalks. Warm the remaining water for the risotto.
Simmer on med/low for 30-40 min. When the stems are tender, separate the liquid from the solids and puree the stems, adding the liquid little by little to the right consistency. Set aside
Melt the other half of the butter and saute the remaining garlic and onion for 5-10 mins, add the drained freekeh and sweat until glossy (2 mins)
Add the white wine and reduce to a glaze. Add the warm water little by little as you would on a risotto for approx 25-30 mins. When the freekeh is cooked and there’s no more water in the pan add the broccoli puree then continue to cook for approx 8 minutes until it slightly thickens. Finish with the grated cheese then season and cover for 5-7 minutes
Roasted broccoli stems: Cut the stems into 4 lengthways, lightly oil and season and roast in the oven at 280℉/145℃ for 1 hour. Serve the roasted stalks on top of the risotto. Hold at
165℉/74℃ for service