Summary

Ingredients

• 1 head broccoli
• 300 g risotto rice
• 2 liters vegetable stock
• 50 g butter
• 50 g parmesan cheese
• 1 large onion (s)
• 2 chilli pepper (s)
• olive oil
• oregano
• basil

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Instructions

1. Bring the vegetable stock to a boil in a saucepan. Meanwhile, cut the broccoli into florets and cut the onion and chilies into small pieces.
2. Heat some olive oil in a large pan and sauté the onions with the chillies in it for about 5 minutes. Then add the risotto rice and fry for 1 minute. Add the vegetable stock to the rice with a ladle and cover it completely, simmer over low to medium heat. When the broth has been absorbed, add another ladle of broth. Stir again and again. After about 5 minutes, add the broccoli, mix well with the rice and also cover with the stock. Season to taste with oregano and basil.
3. The process of adding more broth is repeated until the rice and broccoli are cooked through. This usually takes about 20 minutes, but it can also take longer, the motto here is try and test. From then on, do not add any more liquid, but let the rice soak up the rest of the broth until it has developed a nice, creamy consistency.
4. Now comes the decisive step for a perfectly successful risotto: Take the pan off the heat and mix the butter and parmesan with the rice until both have dissolved. Then put a lid on the pot and let the rice rest for about 2 minutes.
5. Remove the lid from the pan and serve the risotto.