Recipe: Broccoli Risotto with a Touch of Chilli

Instructions

1. Chop the broccoli flowers into small florets and set aside. Chop the broccoli stalk very finely but keep separate from the florets.
2. 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.
3. 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.
4. 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.
5. Serve with remaining Parmesan on top.