After reading this article about a Broccoli Rabe with Parmesan, I wanted to try something similar (unfortunately, my grocery store doesn't sell broccoli rabe)...also, hearing Parmesan made me think of a creamy sauce, as opposed to the recipe's crispy texture.
Although I've done risotto from scratch before, this out of the box method was great, especially jazzed up with some garlicky broccoli and toasted garlic. I had to post the recipe so my roommate could copy it!
Ingredients:
- Frozen broccoli spears
- 4 cloves garlic
- olive oil
- salt/pepper to taste
- 1 box risotto (or homemade)
- Grated parmesan
1. Remove broccoli and place in microwaveable container. Cover with saran wrap and microwave on high for 3-4 min.
2. Finely chop garlic cloves and saute on med-low heat in 2-3 tbs of olive oil.
3. Remove broccoli, drain slightly, and chop into bite sized pieces (do not throw out the stalks!).
4. Add broccoli to garlic and cook 1-2 min in a saucepan. Season generously with salt & pepper. Remove broccoli and garlic and add 1 tbs oil to pan.
5. Cook risotto according to directions (in this case: Toast rice in oil for 1 minute or two. Then add 2 cups water & seasoning packet. Bring to a boil, then lower to simmering. Cook for 20 min, stirring occasionally. Once rice has absorbed liquid, remove from heat.)
6. Mix risotto with broccoli.
7. To finish, stir in 2-3 handfuls of grated Parmesan.
