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Broccoli Risotto & Soft-Boiled Eggs
with Pistachios & Grana Padano Cheese
45 MIN
2 Servings
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.
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NutritionPER SERVING
-
Calories750 Cals (est.)
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fresh
ingredients
Title
-
1 cup Carnaroli Rice
-
2 Cage-Free Farm Eggs
- 2 cloves Garlic
- ½ lb Broccoli
- 2 Tbsps Butter
- 2 Tbsps Mascarpone Cheese
- 2 Tbsps Roasted Pistachios
- 2 Tbsps Verjus Blanc
- 1 Shallot
-
¾ oz Grana Padano Cheese
time-saving
tips & techniques
step-by-step
instructions
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.
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.
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!
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.
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.
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!
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