Risotto With Fennel And Broccoli Recipes

FENNEL & LEMON RISOTTO

Steps:

• Chop any green leafy fennel fronds and set aside. Cut off the stalk-like fennel top, remove the outer layers and finely chop both. Heat 1 tbsp butter in a frying pan and cook the onion, garlic and chopped fennel until soft but not coloured.
• Add the rice and stir for 1 min. Pour over most of the wine and simmer until evaporated. Add 500ml of the hot stock, a ladleful at a time, stirring between each addition until it is absorbed.
• Meanwhile, slice remaining fennel and fry in knob of butter until browned. Add remaining stock and wine and cook until tender.
• When the rice is cooked, stir in the zest, Parmesan and some seasoning. Take off the heat and set aside, covered, for 2 mins. Serve in bowls, topped with the fennel fronds and cooked fennel, stirring the prawns through if using.

RISOTTO WITH BROCCOLI

Steps:

• Put your stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby or in the pot. Make sure that the stock is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or in a large, wide saucepan. Add the onion and a generous pinch of salt, and cook gently until it is just tender, about three minutes. Do not brown.
• Add the rice and the garlic, and stir until the grains separate and begin to crackle. Add the wine, and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock, and continue to cook in this fashion, stirring in more stock when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 minutes, stir in the diced broccoli stems. Continue to add broth and stir the rice for another five minutes. Stir in the thinly sliced flowers. Continue to add broth and stir the rice for another 10 minutes or so. When the rice is tender all the way through but still chewy, it is done. Taste now and adjust seasoning, adding salt and pepper to taste. Add another ladleful of stock to the rice, along with the Parmesan and the parsley, and remove from the heat. The mixture should be creamy (add more stock if it isn't). Stir for about half a minute, then serve in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

FENNEL RISOTTO

Steps:

• Cut the base off of the fennel bulbs, and cut a cone shape into the base to remove the core. Slice the fennel vertically (lengthwise) into 1/4 inch thick slices.
• Melt butter in a heavy-bottomed stock pot over medium heat. Cook onions and fennel in butter for 2 minutes. Stir in the rice; cook for another 2 minutes, stirring constantly, until lightly toasted. Stir in 1 cup vegetable broth; continue stirring until liquid is almost completely absorbed. Repeat this process with remaining broth, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
• Stir in cream, 3 tablespoons Parmesan and parsley, and cook until rice is done and risotto is thick and creamy. Season to taste with black pepper. Divide risotto among 6 bowls, and sprinkle with remaining cheese.

BROCCOLI WITH FENNEL AND RED BELL PEPPER

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium heat. Add fennel seeds and stir until toasted, about 3 minutes. Add shallots and sauté until golden, about 3 minutes. Add sliced fennel bulb and red bell pepper and sauté until just tender, about 3 minutes. Add broccoli. Drizzle remaining 2 tablespoons oil over vegetables. Stir in herbes de Provence. Pour broth over. Simmer until broccoli is crisp-tender and liquid evaporates, about 6 minutes. Season with salt and pepper.
• *A dried herb mixture available at specialty foods stores and in the spice section of some supermarkets. A combination of dried thyme, basil, savory, and fennel seeds can be substituted.

BROCCOLI RISOTTO

Steps:

• In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside., Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly., In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.) , Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.

BROCCOLI RISOTTO

Steps:

• Remove the flowerets from the broccoli, divide them into small pieces and steam about three minutes, until just tender and bright green. Rinse under cold water, drain and set aside.
• Chop enough of the stems to make one cup, place in a small saucepan with about two-and-a-half cups of water and simmer until very tender, 15 to 20 minutes. Drain, reserving the cooking liquid. Puree the chopped broccoli in a food processor.
• Add enough chicken or vegetable stock to the cooking liquid to make five cups, place this stock in a saucepan and bring to a slow simmer.
• Heat the oil or butter in a heavy saucepan. Add the onion and saute until the onion is tender but not brown. Stir in the rice and cook, stirring, about five minutes. Stir in the broccoli puree and season with salt and pepper and sage.
• Begin adding the simmering stock, about a half-cup at a time, stirring and adding additional stock as the liquid is absorbed by the rice. After about 20 minutes nearly all the liquid should have been added. The rice should be just tender with a bit of resistance in the middle and the mixture should be creamy, not quite liquid. Stir in the reserved broccoli flowerets, check seasonings and serve with Parmesan cheese.

BROCCOLI RISOTTO WITH CREAM AND LEMON

Steps:

• Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the white wine and lemon juice.
• Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Stir in the cream, and cook 5 minutes before stirring in the broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving.

RISOTTO WITH FENNEL AND BROCCOLI

Steps:

• Steam fennel and broccoli separately until tender. Place in a food processor with a fourth cup of steaming water. Puree and season to taste with salt and pepper, and then set aside.
• Heat butter and oil in a heavy frying pan and saute the shallots until they are soft. Add rice and saute for one to two minutes, until the grains turn opaque. Add a half cup of hot chicken stock and stir frequently. When it has been absorbed by the rice, add another half cup.
• Add wine and cook until it is absorbed by the rice. Stirring frequently, continue adding more chicken stock, half a cup at a time, and cook for 15 or so minutes more. When rice is almost tender but still al dente, add pureed vegetables. Cook for a minute, then add the Parmesan cheese and the cream. Cook another minute, correct seasoning and serve.