This is the second recipe in this week’s feature of ‘3 ways with’…Broccoli and almond risotto. This is a great way to use up the stalk, which i find is the most commonly wasted part of broccoli.
BROCCOLI AND ALMOND RISOTTO
Broccoli is a delicious and nutritious vegetable, but we often end up wasting lots of it as we throw away the stalk. A great and easy way to use it is to make stock, but here I thought I’d show a slightly more innovative way with my broccoli and almond risotto, using finely chopped broccoli instead of rice. This can serve 1 as a large meal, or 2 as a lighter meal
1 broccoli stalk, finely diced to look like rice
2 shallots diced
1 clove garlic finely chopped
2 spring onions (optional) chopped
Handful of almonds
1 pint vegetable stock
Splash of white wine vinegar (also possible to use white wine)
Pinch of mustard seeds (or 1 tbsp dijon mustard) optional
1tsp vegan margarine or butter
1. Heat the margarine on a high heat in a pan until hot and melted, then fry the garlic, shallots and spring onions until a light brown.
2. Put the almonds and mustard seeds into a plastic bag and smash with a rolling pin until there aren’t any large pieces left. Also possible to do this in a food processor, but find this method saves on washing up and you also get some little crunchy bits leftover.
3. Add half of the almond mixture and a splash of white wine vinegar or white wine, then allow to evaporate. add the stock then the broccoli rice and bring to the boil. Once it has reached boiling point, allow to simmer for about 10 minutes, or until the liquid has evaporated.
4. Stir in the remainder or the almond/mustard mixture, season and serve.
I served this with some vine roasted vine tomatoes, just prod each one with a for, and put in the oven at a medium temperature for 10-15 minutes.
I also used a powder stock, so did not add salt to this recipe. If you want to use home made stock, feel free and add a pinch of salt to taste.
#vegan #vegetarian #paleo #glutenfree