Broccoli Stem Spring Veggie Risotto

Name: Broccoli Stem Spring Veggie Risotto
Ingredients: Stems of 4 to 6 broccoli heads, depending on their thickness (about 580 grams or 20 ounces); Florets from 1 large broccoli head, cut into bite-sized pieces; A couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, fiddleheads, etc. (optional); A large handful of green leafy vegetables, such as spinach, kale, etc.; 1 lemon, zest and juice; Salt, to taste; Pepper, to taste; 3 1/2 tablespoons ghee or grapeseed oil, divided; 1 shallot, chopped; Pecorino Romano or Parmesan to taste, finely grated; Baby greens or microgreens for garnish (optional)

11 ingredients

1 steps

Ingredients

Stems of 4 to 6 broccoli heads, depending on their thickness (about 580 grams or 20 ounces)
Florets from 1 large broccoli head, cut into bite-sized pieces
A couple handfuls of other vegetables, such as chopped asparagus, peas, edamame, fiddleheads, etc. (optional)
A large handful of green leafy vegetables, such as spinach, kale, etc.
1 lemon, zest and juice
Salt, to taste
Pepper, to taste
3 1/2 tablespoons ghee or grapeseed oil, divided
1 shallot, chopped
Pecorino Romano or Parmesan to taste, finely grated
Baby greens or microgreens for garnish (optional)

Directions

1

["Trim the tough, tree-like ends of each broccoli stem and peel off the thick outer skin of each stem.", "You can skip the places where the stems branch into thinner stalksthe skin there is usually tender enough.", "Chop the peeled stems into medium-sized cubes and place them in the food processor.", "Pulse into rice-sized piecesyou should end up with about 3 cups of broccoli stem \"rice.\""""