Summary: Seen here with panfried chicken but simply stunning on it’s own
Ingredients
- 1 onion, chopped
- 1 clove garlic, minced
- 1 head of broccoli
- 1 cup arborio rice
- 50-70g butter (can use olive oil instead)
- 3-6 cups vegetable or chicken stock
- 1 tblsp white vinegar
- 1/2 tsp chilli flakes (more if you like)
- 100g (approx) finely grated Parmesan
- Pepper
Instructions
- Chop the broccoli flowers into small florets and set aside. Chop the broccoli stalk very finely but keep separate from the florets.
- Add 50g of butter a large, high sided frypan. Once the butter is melted add the onion, garlic chilli and broccoli stalk and cook for 3mins. Then add the rice and cook, stirring frequently, for 1 minute to coat each grain in butter.
- Add the vinegar and 1/2 cup of stock, stir continuously, until almost totally absorbed. Continue adding stock, 1/2 cup at a time until rice is well cooked but has a little ‘bite’ in the middle. Add the broccoli florets and cook for another 3mins.
- Turn of the heat and add 20g butter (optional), pepper and Parmesan to taste (be generous). Stir through and let it sit covered for 5 mins before serving.
- Serve with remaining Parmesan on top.
Quick notes
We had this with chicken breast that was dusted in seasoned flour and pan fried.
Variations
If you are not a broccoli fan, this works well with cauliflower too

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