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Broccoflower® Risotto with Wild Mushrooms

By: Tanimura & Antle®

"Broccoflower® and wild mushrooms are sauteed and served in a creamy risotto with Parmesan cheese."

Rate/Review | Read Reviews (8)

Servings (Help)

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Original Recipe Yield 4 servings

Ingredients

1 tablespoon butter, unsalted
2 cups Broccoflower®, diced
2 cups assorted wild mushrooms, chopped
1/2 white onion, chopped
2 tablespoons garlic, minced
3 cups Arborio rice
9 cups chicken stock, unsalted
1 pinch fresh ground nutmeg
1/4 cup fresh herbs; tarragon, parsley, chives, diced
1/4 cup Parmesan cheese
Salt and pepper to taste

Directions

Melt butter and saute Broccoflower®, mushrooms, onions and garlic for 10 minutes.
Remove sauteed ingredients and place aside. In same pan, cook the rice by adding chicken stock one-cup at a time stirring until well incorporated before adding the next cup. Once chicken stock is absorbed and rice is tender, stir in nutmeg, herbs and season with salt and pepper.
Once rice risotto is cooked, stir in the sauteed ingredients, salt and pepper to taste.
Stir in Parmesan cheese before serving.