Broccoli Risotto & Soft-Boiled Eggs with Pistachios & Grana Padano Cheese

Broccoli Risotto & Soft-Boiled Eggs

with Pistachios & Grana Padano Cheese

45 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

We’re taking a sophisticated route with comfort food by making risotto, a classic Italian dish of rice slow-cooked in liquid until creamy and al dente. Tonight’s risotto highlights broccoli two ways: we’re roasting the florets for slightly crispy edges and simmering the stem with the rice, infusing it with subtle flavor. Soft-boiled eggs, served right on top, add luxurious richness to the dish, completed with a garnish of pistachios and Grana Padano cheese.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    750 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a small pot of water to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the stem. Cut the head into small florets and roughly chop the remaining stem, keeping them separate. Peel and finely chop the shallot. Peel and finely chop the garlic.

Roast the broccoli florets:
2 Roast the broccoli florets:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Roast 12 to 14 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Start the risotto:
3 Start the risotto:

While the broccoli florets roast, in a medium saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot, garlic, and broccoli stem; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the rice and cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and thoroughly combined. Add the verjus (be careful, as the liquid may splatter) and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

Finish the risotto:
4 Finish the risotto:

Add 3 ½ cups of water to the saucepan; heat to boiling on high. Once boiling, reduce the heat to medium-high; cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter and mascarpone cheese; stir to thoroughly combine. Season with salt and pepper to taste.

Cook & peel the eggs:
5 Cook & peel the eggs:

While the risotto cooks, carefully add the eggs to the pot of boiling water. Cook for exactly 7 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board. Halve lengthwise; season with salt and pepper.

Finish & plate your dish:
6 Finish & plate your dish:

While the eggs cook, roughly chop the pistachios. Grate the Grana Padano cheese on the small side of a box grater. Divide the finished risotto between 2 dishes. Top with the roasted broccoli florets and seasoned eggs. Garnish with the pistachios and Grana Padano cheese. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Preheat the oven to 450°F. Heat a small pot of water to boiling on high. Wash and dry the broccoli. Cut off and discard the bottom ½ inch of the stem. Cut the head into small florets and roughly chop the remaining stem, keeping them separate. Peel and finely chop the shallot. Peel and finely chop the garlic.

2 Roast the broccoli florets:

Place the broccoli florets on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single layer. Roast 12 to 14 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

Roast the broccoli florets:
Start the risotto:
3 Start the risotto:

While the broccoli florets roast, in a medium saucepan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shallot, garlic, and broccoli stem; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until softened and fragrant. Add the rice and cook, stirring frequently, 1 to 2 minutes, or until lightly toasted and thoroughly combined. Add the verjus (be careful, as the liquid may splatter) and cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined.

4 Finish the risotto:

Add 3 ½ cups of water to the saucepan; heat to boiling on high. Once boiling, reduce the heat to medium-high; cook, stirring frequently, 16 to 18 minutes, or until most of the liquid has been absorbed and the rice is al dente (still slightly firm to the bite). Turn off the heat. Add the butter and mascarpone cheese; stir to thoroughly combine. Season with salt and pepper to taste.

Finish the risotto:
Cook & peel the eggs:
5 Cook & peel the eggs:

While the risotto cooks, carefully add the eggs to the pot of boiling water. Cook for exactly 7 minutes. Drain thoroughly and rinse under cold water for 30 seconds to 1 minute to stop the cooking process. When cool enough to handle, carefully peel the cooked eggs. Transfer to a cutting board. Halve lengthwise; season with salt and pepper.

6 Finish & plate your dish:

While the eggs cook, roughly chop the pistachios. Grate the Grana Padano cheese on the small side of a box grater. Divide the finished risotto between 2 dishes. Top with the roasted broccoli florets and seasoned eggs. Garnish with the pistachios and Grana Padano cheese. Enjoy!

Finish & plate your dish:
Browse Steps
1 of 6