Double broccoli risotto

For most of my life, I didn't love broccoli, so a recipe with double broccoli would have been unthinkable. Then, a few years ago, I discovered broccoli slaw in the grocery store, and I fell in love. Turns out that I had texture issues, not taste issues, all along. I still don't love the fluffy florets of broccoli, but I could eat the stems forever, and that's what broccoli slaw is made of: stems.

Don't be misled by the name. Slaw doesn't mean salad only; I use broccoli slaw in stir-fries and slow cooker dishes, soups and stews. And risotto, where it doesn't even need to be cooked ahead of time. The little slivers of carrots and cabbage in the slaw mix you buy in the grocery store add color as well as flavor. This double broccoli risotto can be a hearty vegetarian main course, with crusty bread and a tart green salad on the side. The pressure cooker makes it almost fast food, but the recipe adapts easily to stovetop cooking, too.

Double broccoli risotto, pressure cooker or stovetop {vegetarian, gluten-free}

From the pantry, you'll need: olive oil, butter, onion, Arborio rice, vegetable stock, Parmigiano-Reggiano cheese, fresh black pepper.

Serves 4 as a main course.

Ingredients

2 tsp olive oil
1/4 cup finely chopped onion
1-1/2 cups Arborio rice
4 cups vegetable stock (homemade or store-bought), warmed in the microwave
1 cup broccoli florets
1 cup sliced mushrooms (I use cremini)
1/2 cup broccoli slaw (I use packaged broccoli slaw from the grocery store)
3 Tbsp butter
1/4 cup shredded Parmigiano-Reggiano cheese, or more to taste
1/4 tsp fresh black pepper
Kosher salt, to taste

Directions

Note: I use a 6-quart electric pressure cooker. If you use something different, adjust according to manufacturer's recommendations. (This recipe adapts easily to stovetop cooking, too.)

Set your pressure cooker to BROWNING, and heat the olive oil. Sauté the onion for 2 minutes, or until it's soft and beginning to brown.

Stir in the rice, and make sure the grains are coated with the oil. Stirring frequently, cook for 4-5 minutes, until the rice just begins to toast but is not fully brown. Then, turn off the pressure cooker.

Pour in 3-1/2 cups of the vegetable stock, and close the pressure cooker. Set to HIGH PRESSURE for 6 minutes.

When the cook time is up, QUICK RELEASE the pressure. After the pressure is fully released, open the cooker.

Using a wooden spoon, stir in the broccoli florets, mushrooms and broccoli slaw. Add remaining 1/2 cup of stock. The heat of the rice will cook the vegetables in 2 minutes; stir frequently. (If it needs more cooking, set the cooker to Simmer.)

Vigorously beat the butter into the rice, and when it has melted, add the cheese and black pepper. Taste, and if necessary, add salt.

Serve immediately.

[Printer-friendly recipe.]

More vegetable risotto ideas:
Lemon and pea risotto, from The Perfect Pantry
Three mushroom risotto, from The Perfect Pantry
White wine risotto with roasted vegetables, from Food for My Family
Tomato-basil and spinach risotto, from Iowa Girl Eats

Double broccoli risotto, pressure cooker or stovetop {vegetarian, gluten-free}

From the pantry, you'll need: olive oil, butter, onion, Arborio rice, vegetable stock, Parmigiano-Reggiano cheese, fresh black pepper.

Serves 4 as a main course.

Ingredients

2 tsp olive oil
1/4 cup finely chopped onion
1-1/2 cups Arborio rice
4 cups vegetable stock (homemade or store-bought), warmed in the microwave
1 cup broccoli florets
1 cup sliced mushrooms (I use cremini)
1/2 cup broccoli slaw (I use packaged broccoli slaw from the grocery store)
3 Tbsp butter
1/4 cup shredded Parmigiano-Reggiano cheese, or more to taste
1/4 tsp fresh black pepper
Kosher salt, to taste

Directions

Note: I use a 6-quart electric pressure cooker. If you use something different, adjust according to manufacturer's recommendations. (This recipe adapts easily to stovetop cooking, too.)

Set your pressure cooker to BROWNING, and heat the olive oil. Sauté the onion for 2 minutes, or until it's soft and beginning to brown.

Stir in the rice, and make sure the grains are coated with the oil. Stirring frequently, cook for 4-5 minutes, until the rice just begins to toast but is not fully brown. Then, turn off the pressure cooker.

Pour in 3-1/2 cups of the vegetable stock, and close the pressure cooker. Set to HIGH PRESSURE for 6 minutes.

When the cook time is up, QUICK RELEASE the pressure. After the pressure is fully released, open the cooker.

Using a wooden spoon, stir in the broccoli florets, mushrooms and broccoli slaw. Add remaining 1/2 cup of stock. The heat of the rice will cook the vegetables in 2 minutes; stir frequently. (If it needs more cooking, set the cooker to Simmer.)

Vigorously beat the butter into the rice, and when it has melted, add the cheese and black pepper. Taste, and if necessary, add salt.

Serve immediately.

[Printer-friendly recipe.]

More vegetable risotto ideas:
Lemon and pea risotto, from The Perfect Pantry
Three mushroom risotto, from The Perfect Pantry
White wine risotto with roasted vegetables, from Food for My Family
Tomato-basil and spinach risotto, from Iowa Girl Eats

Comments

My dad makes an amazing risotto and it's one of my favorite dishes. Love the idea of adding broccoli slaw - I get it at Trader Joe's all the time and have added it to stir fries and salads but never risotto. I'm heading to the grocery store today and will get ingredients for this!

Janice, I love how the broccoli slaw adds bothe shape and color to the risotto, too!