S Migrash Farm Grains Risotto Recipe
Sweet pepper, roasted broccoli, parmesan
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Ingredients
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Grains
Vegetables
Dairy
Seasonings
Method
Preparation
- 1
Roast the Broccoli
Preheat your oven to 425°F (220°C). Toss the broccoli florets with 1 tablespoon of olive oil, salt, and black pepper. Spread them on a baking sheet and roast for about 20 minutes, or until slightly charred and tender.
- 2
Cooking the Risotto
- 3
Sauté the Aromatics
In a large pot, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- 4
- 5
Add the Broth Gradually
Pour in a ladle of vegetable broth, stirring continuously. Allow the rice to absorb the broth completely before adding more. Repeat this process, adding broth one ladle at a time, for about 18-20 minutes until the rice is creamy and al dente.
- 6
Incorporate the Vegetables
Once the risotto is cooked, stir in the roasted broccoli and diced sweet peppers. Mix well to combine.
- 7
Finish with Parmesan
Remove the pot from heat and stir in the remaining butter and the Parmesan cheese until melted and creamy. Season with additional salt and black pepper to taste.
Serving
- 8
Plate the Risotto
Serve the risotto warm, garnished with extra Parmesan cheese and a drizzle of olive oil if desired.