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.

 

aafeature

Spinach is one of those healthy foods that also happen to be tasty. I like to add a bit to many dishes but this casserole is quite packed with it. It is also an easy and quickly put together dinner or lunch for when you don’t want to spend too much time in the kitchen. Yup, another lazy recipe.

This casserole has three cheeses so it’s definitely for the cheese enthusiast like me. But who wouldn’t like cheese?

 

spinach casserole

Ingredients:

2 1/2 cup dry penne pasta

1 cup cream cheese

1 standard size ball of Mozzarella (80 to 100g)

4 cups spinach leaves, chopped

1 cup milk

a handful of Parmesan shavings

1/2 tsp dried nutmeg

1/2 tsp dried chilli powder (or more if you like spicy)

1 tsp dried regano

salt & pepper to taste

 

 

Preheat the oven to 180C/350F.

Put the uncooked pasta and spinach in an ovenproof dish.

spinach casserole

Next, grab a small pot and heat the cream cheese, spices and milk in it until the cheese is more or less melted and the spices are well distributed.

spinach casserole

spinach casserole

 

Pour the mixture all over the pasta and stir.

Put the Parmesan shavings and Mozzarella on top and place in the oven.

 

 

spinach casserole

 

Bake for 40 minutes. The pasta should be cooked by then.

When making one of these lazy dishes which don’t require you to pre-cook the pasta, it is important to make sure that all of the pasta shapes are covered with milk, cheese or spinach so that they cook instead of drying out.

spinach casserole

 

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.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close