Broccoli Almond Risotto

Almost anything can go into a risotto. The toasted almonds add a nice nutty crunch to this risotto, while the broccoli is, well, broccoli and I love it in all it's brassica-ness. 

Try pairing this with an Italian pinot grigio. Add a green salad and some warm crusty bread and you have a complete meal. 

Ingredients: 

1 ¼ Cups fresh broccoli florets (approximately one small crown)

1 ¼ Cups of arborio rice

3 Cups of vegetable stock

½ Cup of white wine

1/3 Cup of blanched slivered almonds

2 Tablespoons of vegan butter

2 Tablespoons of olive oil

1 Onion chopped fine (about a cup)

2 Tablespoons of nutritional yeast or ¼ cup of grated Parmesan cheese

2 Cloves of garlic minced

Salt and white pepper to taste

Method: 

1. First toast the almonds, heat the vegan butter in a small frying pan over low heat, add the almonds and cook for five minutes or until just lightly browned. Stir often to prevent burning. There are few things worse than the smell of burning nuts.  Set almonds aside. 

2. Cook onion and garlic in olive oil in a heavy bottomed skillet, stirring often, until onion is glossy and transparent but not browned. 

3. Add the rice and stir for one to two minutes until rice is coated in oil. Add the white wine and continuing stirring till it is absorbed by the rice. 

4. Add one ladle (approximately ½ a cup) of stock to the rice, stir and cook until liquid has been absorbed, stirring occasionally.  

5. Continue adding stock and stirring for 10 minutes then add the broccoli and half of the almonds. Continue add until all the stock has been absorbed and the rice is tender. This should take another 8-10 minutes.

6. When all the stock has been absorbed, gently stir in the nutritional yeast or parmesan cheese and the remaining almonds. Remove from the heat and let sit for 2-3 minutes before serving. 

Serves 4-6 as a first course or side dish.