Broccoli risotto with cavolo nero, harissa oil and goat's curd

Broccoli  risotto topped with kale, harissa oil and goat's curd.
Broccoli risotto topped with kale, harissa oil and goat's curd. Photo: James Moffatt
Difficulty
Easy
Dietary
Vegetarian

Sneak some blitzed broccoli into your next risotto.

Ingredients

⅓ cup extra virgin olive oil

2 garlic cloves, crushed

2 eschallots, finely chopped

1 tsp salt flakes

1 tsp cracked pepper

½ cup dry white wine

1 cup arborio rice

1 small head broccoli (about 250g), trimmed, cut into florets

1.5 litres hot vegetable stock

200g bunch cavolo nero, trimmed

1 tsp harissa

150g goat's curd

Method

1. Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the garlic, eschalot, salt and pepper and cook for 4–6 minutes. Add the wine and cook for 2 minutes or until the liquid absorbs.

2. Add the rice and cook, stirring, for 1 minute or until well combined. Add the stock, ½ cup at a time, adding more once each amount is absorbed. Cook, stirring frequently, for 22–25 minutes or until the rice is tender.

3. Meanwhile, place the broccoli in a food processor and pulse until finely chopped. Add the broccoli to the risotto in the last 5 minutes and continue to cook.

4. Heat one tablespoon of oil in a large non-stick frying pan over high heat. Add the cavalo nero and cook, turning occasionally for 3 minutes or until just wilted.

5. Mix the remaining oil and harissa together in a small bowl. Spoon the risotto into serving bowls. Top with cavolo nero, drizzle with harissa oil and serve with goat's curd.