Risotto with Broccoli and Anchovies
Delight your palate with this exquisite Risotto with Broccoli and Anchovies, a **pescatarian risotto** that brings the best of the Mediterranean to your table. Ready in just 50 minutes, this **easy risotto recipe** perfectly balances the sweetness of broccoli with the savory punch of anchovies, making it an unforgettable **first course** experience. A simple yet elegant dish perfect for any occasion!
Dietary Information
Servings:
- 1
To prepare the risotto with broccoli and anchovies, first clean the broccoli by removing the florets 1, then divide them in half 2. Finely chop the shallot 3.
- 2
Cook the broccoli in boiling salted water for 5 minutes 4, then drain them 5. Set aside 20 florets, they will be used for plating, transfer the rest into a bowl and add a little water 6.
- 3
Blend with an immersion blender 7, until you get a smooth and homogeneous cream 8. In a saucepan, heat the oil over medium heat, then add the shallot 9 and sauté for a few minutes, until the shallot becomes transparent.
- 4
Add the garlic 10 and the fresh chili pepper cut in half 11. Let it flavor for 2 minutes then remove the garlic and chili pepper. Put the rice in the pot 12.
- 5
Season with salt 13 and toast for 2 minutes, or until the rice grains become slightly translucent. Deglaze with white wine 14 and let all the alcohol evaporate. Wet with vegetable broth 15 and bring the rice to cook, stirring often. Add a ladle of broth when the previous one has been absorbed.
- 6
Finely chop the anchovies, leaving a few whole for plating. When 5 minutes are left from the end of cooking, add the chopped anchovies 16, the broccoli cream 17 and complete the cooking. Turn off the heat, add the oil 18 and stir.
- 7
Plate and complete with a few tablespoons of sour cream 19, a few broccoli florets and the whole anchovies 20. Your broccoli and anchovy risotto is ready to be served 21!
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