This risotto captures the best of Mediterranean flavors with the brininess of oil-cured olives and feta, the sweetness of sundried tomatoes, and the bold cruciferousness of roasted broccoli.
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Roasted Broccoli Risotto with Sundried Tomatoes & Olives
serves 2-3 as a main course/6-8 as an appetizer
1 T olive oil
1 medium head broccoli, chopped into bite-sized florets
2 T olive oil
1 medium yellow onion, chopped finely
3 cloves garlic, minced
2 tsp dried thyme
2 cups Arborio rice
1/2 cup semi-dry white wine
4-5 cups chicken or vegetable stock
1/4 cup chopped oil-cured olives
1/2 cup chopped sundried tomatoes (packed in oil or rehydrated)
1 cup Greek feta cheese, crumbled
Preheat the oven to 425ºF
Toss the broccoli with 1 T olive oil and spread on large baking sheet. Roast for 18-20 minutes or until bright green, browned along the edges, and just beginning to get tender.
Bring the stock to a simmer in saucepan.
In another (large) saucepan, heat the olive oil. Add the onion and cook for a few minutes until it begins to turn translucent. Add the garlic and thyme. Saute just until garlic is tender.
Stir the rice into the onion mixture, tossing to coat the grains with oil. Add the wine, and cook until the alcohol flavor is diminished and the rice has absorbed all of the flavorful liquid.
Add the simmering stock approximately 1 or 2 cups at a time. Each addition of stock should be absorbed before the next addition (the entire process will take about 20minutes). After the last addition of stock, or when the rice is showing signs of becoming al dente, add the roasted broccoli, sundried tomatoes, and olives. Stir to combine.
Serve sprinkled with crumbled feta cheese.