Wilson’s Risotto

This is a small throwback to our summer trip to Scotland. We stayed with my friend and her partner Liam, who cooked us an incredibly good risotto on our very first evening. I have to admit that at first I looked at it a bit skeptically, as I’ve never had much love for broccoli – but when you’re a guest, what can you do? Out of politeness, I took a bite, and oh surprise! It was seriously good risotto, despite the broccoli, which, surprisingly, fits into the pot very well. We happily polished off several bowls, Liam was delighted, and we asked for the recipe. After the trip, we’ve made this risotto many times at home, and my affection for broccoli is slowly starting to grow…

Print Recipe

Classic

Wilson’s Risotto

Author: Paula Cooking Method: Boiling Courses: Dinner, Lunch Recipe Keys: Gluten Free Kids Vegan Friendly Vegetarian Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 40 mins Total Time 50 mins

Servings: 6

Ingredients

Servings

• 600 g risotto rice or porridge rice
• 1 onion
• 2 garlic cloves
• 10 button mushrooms
• 160 g chorizo
• 100 ml white wine
• 2 l vegetable stock
• 140 g broccoli florets
• Parmesan for grating on top
• Salt and pepper, if desired
• Oil

Preparation

1. Generously grease the bottom and sides of a large pot with oil. Finely chop the onion and garlic and sauté them in a little oil until translucent. Add the chopped mushrooms and sliced chorizo and fry for another 1–2 minutes.
2. Next, add the rice to the pot and stir quickly. While stirring constantly, pour in the wine and enough stock for the rice to absorb it at once. Add the broccoli florets. Continue adding the vegetable stock slowly, in small amounts, until the rice is tender and all the stock has been used. This takes about 30–40 minutes.
3. Season with salt and pepper if desired, and before serving, grate Parmesan over the top.

Note

Tip! Onions and garlic are easy to chop in a small food processor – it saves time and keeps the tears away.

Keywords: risotto, broccoli, dinner