Risotto with Broccoli and Cashews

I introduce you to an Italian version of risotto with broccoli and cashews.

Ingredients

• 320 g of carnaroli or arborio rice
• 1 broccoli
• 1 small onion
• 100 g of toasted cashews
• 1 liter of vegetable broth
• 50 g of butter
• 100 g of grated Parmesan cheese
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Start by washing the broccoli and dividing it into florets. Boil them in a pot of salted water for about 5-7 minutes or until they are tender but still crisp. Drain them and set aside.

2. In a large pot, heat a drizzle of extra virgin olive oil and add the finely chopped onion. Let it wilt over medium heat until it becomes translucent.

3. Add the rice and toast it for about 2 minutes until it’s slightly translucent, stirring constantly to prevent sticking.

4. Begin to add the hot vegetable broth, one ladle at a time, waiting for the rice to absorb the liquid before adding more. Continue like this for about 16-18 minutes or until the rice is cooked but still al dente.

5. Halfway through the rice’s cooking time, add the broccoli florets. This way, they can flavor and bind to the rice.

6. When the rice is almost done, add the toasted cashews and mix well.

7. To finish, turn off the heat and stir in the butter and Parmesan. Stir vigorously to obtain a smooth creaminess and let the risotto rest for a minute before serving.

8. Serve the risotto hot, adjusting the seasoning with salt and pepper to taste.

Curiosity

Risotto is an extremely versatile dish in Italian cuisine, and every region has its variants. This version with broccoli and cashews is an example of how you can play with ingredients to create new flavor harmonies while maintaining the mantecatura technique, essential for achieving the typical creaminess of risotto. The cashews add a pleasant crunchy note and a slight exotic aftertaste.