Risotto with broccoli in garlic cheese sauce

This is a rich and indulgent meal for a special occasion. It's perfect for a romantic birthday or anniversary meal. The crunchy broccoli pieces with the garlic cheese sauce pair perfectly with the warm and creamy risotto. Typically, broccoli is steamed before pouring cheese over it but I like my broccoli to have a crunch and so, I stir fry it instead. I found a pack of risotto rice with dehydrated vegetables in it so I did not add any more veggies to it. You can buy plain risotto rice and add any veggies you like. Mushrooms go very well in a risotto. Celery, leeks, carrots and onions provide a nice flavor and aroma. Try this recipe for your next stay-at-home celebration!

Serves: 2, Prep. time: 10 minutes, Cook time: 40 minutes

Ingredients:

Risotto:

• 200 g or 1+1/4 cup risotto rice (Arborio rice)

• 3 tbsp finely chopped yellow onion

• 1/4 cup finely chopped vegetables (any or all of these work: celery, carrots, leek, chives, zucchini, peas, mushrooms)

• 650 ml vegetable stock

• 3-4 tbsp unsalted butter

• 1/4 cup white wine

• 1/4 cup grated Parmesan

• salt and black pepper for seasoning

• Mixed Italian herbs for garnish

Broccoli in garlic cheese sauce

• 2 cups broccoli florets

• 1 tbsp olive oil

• 2 tbsp butter

• 2 tbsp flour

• 2 cloves of garlic, crushed

• 1 cup milk

• salt, black pepper, crushed red pepper for seasoning

• 1/4 cup shredded cheese (Cheddar, Colby Jack or Monterey Jack cheese)

• Fresh basil or parsley for garnish

Directions for Risotto:

1. In a pot, add the vegetable stock and keep at a gentle simmer. Or, microwave for 1-2 minutes and let it sit at room temperature until ready to use.

2. In a pan, add 2 tbsp. butter and once melted, add the finely chopped onion. Sauté for 2-3 minutes till onions are translucent. Then add the other vegetables and cook for 2-3 minutes. It is important to finely chop the vegetables so that they can cook during this short time.

3. Add the rice and stir for 3-4 minutes until lightly toasted.

4. Pour in the white wine and let it boil and evaporate to retain the sweetness but eliminate the alcohol flavor.

5. Reduce heat to low and add the vegetable stock, 1/2 cup at a time. Stir gently after each addition and let the rice absorb all the liquid before adding more. Continue until all the vegetable stock has been incorporated. This will take about 15-20 minutes. If the rice is too dry, add more stock or water as needed.

6. Add Parmesan cheese and more butter if you like.

7. Season with salt and pepper (if the vegetable stock has salt in it, the rice may not need more salt - taste before seasoning). Garnish with Italian herbs.

Directions for broccoli in garlic cheese sauce:

1. In a pan, heat olive oil and add the broccoli florets. Stir fry until lightly brown. Place in a bowl and set aside.

2. In the same pan, on low heat, add the butter. Once melted, add the flour and whisk to combine flour and butter. Keep whisking until flour is cooked and turns a very light golden color. Add the crushed garlic and stir for 30 seconds (Don't allow garlic to cook for too long or it will burn and the sauce will turn bitter).

3. Add milk, 1/4 cup at a time and whisk after each addition. Try to break as many clumps as possible. The milk will thicken almost immediately. Add more milk and keep whisking. 3/4 cup of milk should give a good sauce consistency but add more if the sauce turns too thick.

4. Add salt, crushed black and red pepper to season.

5. Add the shredded cheese and give it a quick mix. As soon as the cheese gets incorporated in the sauce, turn off the heat and set aside.

6. Pour the sauce over the sautéed broccoli and garnish with fresh basil or parsley.

The risotto can be served in a bowl with the cheesy broccoli on the side. I placed some cheesy broccoli on top of risotto and mixed some of that yummy cheese sauce into the rice.