Risotto · Spain

Spanish Creamy Broccoli Risotto

Name: Spanish Creamy Broccoli Risotto
Total time: 45 min
Yield: 4 servings
Cuisine: Risotto
Ingredients: 1 and 1/2 cups Carnaroli rice; 4 cups vegetable or chicken broth; 1/2 cup white wine; 1 cup chopped broccoli; 1/2 cup grated Manchego cheese; 2 tablespoons olive oil; 1 onion, finely chopped; Salt and pepper to taste

A Spanish-style risotto with broccoli, featuring a rich and creamy texture.

45 minutes4 servings

Spanish Creamy Broccoli Risotto — Photo: Vegan Feast Catering · CC BY 2.0

Method

Warm the broth in a pot and keep it simmering.
In a large pan, cook the onion in olive oil until soft.
Add the rice and toast it for 2-3 minutes.
Stir in the wine and cook until it evaporates.
Add the broth, one ladle at a time, stirring constantly until absorbed.
When the rice is almost cooked, add the broccoli and continue cooking.
Stir in the Manchego cheese and season with salt and pepper.

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