Risotto with Broccoli

This is one of my favourite things to eat in the world. I make a risotto two, three times a month and I always enjoy both cooking and eating it. I really like the creamy arborio rice and if you decide to make this dish, please use arborio and not jasmin or any other rice variety. Arborio is the one to use, because it will give you this creamy, starchy texture.

risotto1

 

Ingredients:

2 Tbsp butter

1 Tbsp olive oil

1/2 onion

2 cloves garlic

1 stalk celery

1 cup broccoli, divided into small florets

1 1/3 cup arborio rice

2 cups chicken stock

1 cup dry white wine

1/2 cup grated parmesan

1/2 tsp nutmeg

1/2 tsp cayenne pepper

salt & pepper

 

risotto2

 

Place butter and oil in a pan. Set the heat to medium. Mince the onion and garlic and add to the pan. Chop celery into very tiny pieces and add to the pan.

Divide broccoli into small florets and add to the pan. Stir and add dry arborio rice. Let it fry until you see that it is slowly becoming translucent.

Add wine, stir and cook until the wine has been absorbed. Add chicken stock and let cook for another 10 minutes or so. Keep an eye on the dish and if you see that it has absorbed all of the liquid but the rice is still too hard to eat, add more stock or even hot water if you have no more stock.

Add salt, pepper, nutmeg and cayenne pepper. Once the rice is soft enough to eat add parmesan, stir, and serve.

Enjoy!

 

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

 

veggie feast

This is very much a comfort food for me but also a way to eat a lot of vegetables. This is a feast of vegetables in an open-faced pie.

The danger here is for the vegetable juices to run and soak the dough but as long as you do what I did, it shouldn’t happen. And I would eat this dough even when soaked because it’s delicious. You can be a bit adventurous and use different veggies if you like. I know this version tastes good. If you bought kale especially for this recipe and you’re not sure what to do with the rest of it, you can toss it in the freezer and use the same way you would use spinach later.

vegetable feast pie

For the crust:

1 cup warm water

2 Tbsp olive oil

3 cups all purpose flour

1 tsp sugar

1 tsp salt

1 tsp dried oregano

1 1/2 tsp dried yeast

 

vegetable feast pieFor the filling:

1/2 yellow bell pepper

1 big, curly kale leaf

1 garlic clove

2 Tbsp tomato puree

a handful of broccoli florets

a couple of mushrooms

a small piece of Parmesan cheese

a bigger (around 100g) piece of another cheese (I’m using a Norwegian brand called Jarlsberg)

1 tsp of dried basil

1 tsp dried oregano

 

 

 

 

Start with the crust, mix all of the crust ingredients in a bowl and knead until it forms a dough ball. Leave in a warm place under plastic wrap for 30 minutes.

When you come back after that time, the dough should have risen. Knead it again to get the air out of it and cover the bowl with a plastic wrap again.

Now you can start chopping all the vegetable ingredients. Once you are half way through that process, preheat the oven to 220C/425F, the best program to use is both top and bottom heat.

vegetable feast pie

Once all the vegetables are chopped, take the dough out of the bowl, spray a baking dish with cooking oil, so that the dough doesn’t stick and spread the dough all over the bottom and sides of the dish.

Don’t worry if you’re not very good with dough and there is a hole, just repair it with some leftover dough later.

vegetable feast pievegetable feast pie

Once done spread the tomato puree around the bottom and sprinkle with herbs. Next start layering the vegetables until you run out. Cover with cheese slices.

vegetable feast pievegetable feast pie

Bake for 40 minutes or until cheese browns.

 

vegetable feast pie

 

vegetable feast pie

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

potato crust quiche

I know it’s Christmas time in a minute but that’s not an excuse to eat huge, festive cuts of meat for the whole December. Not for me anyway, since I’m not the biggest meat eater. So this is my idea for a rather cheap, easy to make dish, while our poor stomachs are getting ready for the holiday abuse.

I first learnt about quiche when I moved to Ireland many years ago but quiche actually comes from France. It’s a very light milk, cheese and egg concoction, usually in a form of an open faced pie. The crust is not supposed to be made out of potato but I never have time or patience for making crust, so sometimes I make my quiche completely crustless and now also with potato. Quiche can be made with many ingredients and this recipe is only one, simple way to make it. Google it and you’ll find a whole world of quiche if you don’t already know it. This is my take on it, anyway, with only a little meat and a lot of spinach – just how I like it.

potato crust quiche

Ingredients:

1 large baking potato or two medium ones
3 eggs
1 3/4 cup milk
1/2 cup all purpose flour
2 cups or 2 handfuls of chopped spinach
1 compressed cup of grated cheese
a couple of broccoli florets
3 slices of ham, chopped
1 tsp oregano
1 tsp basil
1/4 tsp black pepper
1/2 tsp salt or more to taste
a pinch of nutmeg

potato crust quiche

Preheat the oven to 220C/425F.

Slice the potato thinly and use the slices to create a ‘crust’ inside the baking dish.

Spray with cooking oil and sprinkle with salt. Bake for 20 minutes while preparing the rest of the dish.

potato crust quiche

In a bowl, with a hand whisk blend milk and flour. Add eggs and use an electric whisk or a hand whisk if you’re the patient kind to foam and aerate the mixture. I had a very good result after 2 minutes with an electric mixer.

With a spatula, gently fold in the cheese, spinach, ham,  herbs and spices.

potato crust quiche

Take the potatoes out of the oven and turn the oven down to 180C/350F.

Pour the mixture into the crust and top with broccoli florets. Push them into the quiche so that they cook rather than burn in the oven.

potato crust quiche

Bake for an hour or until springy to the touch.

 

potato crust quiche

© Julia M Wlodarczyk and Tattoo My Broccoli, 2014-2024. Unauthorized use and/or duplication of this material, recipes and images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Julia M Wlodarczyk and Tattoo My Broccoli with appropriate and specific direction to the original content.

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