broccoli stalk risotto
This recipe is great for reducing food waste, because it uses the stalks of the broccoli that often get thrown out. I like to buy broccoli by the bunch, and then separate the florets from the stalks. The stalks can be frozen (chopped up) until you’re ready to use. They’re also great in stir fries, or in this savory oatmeal recipe.
Ingredients:
1 and 2/3 cup vegetable broth (divided)
1 cup chopped broccoli stalks (I save these when I roast broccoli florets)
1 tablespoon olive oil
1/4 cup chopped onion
2 teaspoons minced garlic
1/2 cup arborio rice
1/3 cup white wine
Salt and pepper, to taste
Instructions":
Blend broccoli stalks with 2/3 cup of the broth until smooth.
Heat olive oil in saucepan over medium heat. add diced onion and garlic and sauté a few minutes until soft.
Add the rice and salt. stir. add a little broth and a splash of wine (you can combine broth and wine in one container of that’s easier. simmer on low, and keep adding more broth/wine as liquid absorbs.
When most of the liquid has absorbed, add the broth/broccoli stalk mixture. stir. simmer until liquid has absorbed (about 10 minutes).
Season with black pepper and additional salt as desired.
I served with pan seared salmon and roasted asparagus. Would go great with many different vegetables and protein sources!
