Saffron Risotto with Broccoli

Name: Saffron Risotto with Broccoli
Ingredients: 3 cups Vegetable Stock; 4 cups small broccoli florets; 1/4 tsp. Spanish saffron, divided; 1 Tbs. olive oil; 1 medium leek, white and pale green part halved and thinly sliced (1 1/2 cups); 3/4 cup Arborio rice

6 ingredients

17 steps

Ingredients

3 cups Vegetable Stock
4 cups small broccoli florets
1/4 tsp. Spanish saffron, divided
1 Tbs. olive oil
1 medium leek, white and pale green part halved and thinly sliced (1 1/2 cups)
3/4 cup Arborio rice

Directions

1

Bring Vegetable Stock to a simmer in medium saucepan.
2

Add broccoli, and cook 2 to 3 minutes, or until crisp-tender.
3

Remove florets from broth with slotted spoon, and set aside.
4

Stir 1/8 tsp.
5

saffron into hot broth, reduce heat to low or turn off, cover, and keep hot.
6

Meanwhile, heat oil in saucepan over medium heat.
7

Add leek, and saute 3 to 5 minutes, or until soft.
8

Stir in rice, and saute 3 to 5 minutes more, or until rice grains are opaque.
9

Stir in 1 cup stock, and reduce heat to medium-low.
10

Cook rice until most of liquid is absorbed, stirring regularly.
11

Continue adding stock 1/2 cup at a time, stirring and cooking until liquid is absorbed, about 10 minutes.
12

Stir in remaining 1/8 tsp.
13

saffron before last addition of stock.
14

Cook until most liquid is absorbed.
15

Remove from heat, and stir in broccoli.
16

Cover risotto, and let stand 2 to 3 minutes, or until broccoli is hot.
17

Season with salt and pepper, if desired.