Ingredients
- 1/2 lb Broccoli Spears
- 1 cup Blanched Fava Beans or Frozen Lima Beans
- 1/2 tsp Cento Fine Sicilian Sea Salt, plus more as needed
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 cup minced Scallions, greens included
- 2 1/2 cups Bellino Risotto Arborio Rice
- 1/2 cup Dry White Wine
- 6 1/2 cups Cento Lower Sodium Chicken Broth, warmed
- 2 tbsp Unsalted Butter, cubed
- 1/2 cup Parmigiano-Reggiano Cheese, freshly grated
- Cento Ground Black Pepper, to taste
- 1 tbsp Shallot, minced
Directions
Trim broccoli florets from stems, cutting them small enough to fit on a spoon. Peel stems with a small knife, then cut them into 2âu20ac pieces. Steam the florets until bright green, about 1 minute, and steam the stems until very tender, about 4 minutes. Reserve the steaming liquid. Transfer stems to a blender and process until smooth, adding reserved liquid if necessary for a smoother consistency. Set puree and florets aside. Heat olive oil in a heavy casserole or pot over medium heat, add scallions and shallots and sauté until translucent. Add the rice and stir to coat with oil. Toast the rice until edges become translucent, then pour in the wine and stir well until evaporated. Add ½ cup of hot stock and ½ teaspoon salt, stirring continuously and cook until all stock has been absorbed. Add hot stock in small increments and cook until fully absorbed before adding more. After the risotto has cooked 12 minutes, stir in broccoli puree and the favas or lima beans. Cook for 2-3 minutes, then stir in broccoli florets. Remove the casserole from heat. Whip in butter until melted, then stir in grated cheese. Add salt and pepper, to taste. Serves 6.
