Sneak some blitzed broccoli into your next risotto.
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
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.