Broccoli risotto Torte
Broccoli is blanched for 3 minutes, during which it will retain its freshness and essential nutrients. After boiling, it is drained and set aside to cool slightly. This green vegetable, packed with vitamins, is a versatile ingredient that can be combined with a variety of flavors. In a wider pot, butter is melted over medium heat, taking care not to burn it, to preserve its delicate aroma. Once the butter is completely melted, olive oil is added, which will add an extra note of flavor to the dish.
Once the oil is heated, a few finely chopped garlic cloves can be added to infuse the oil with their intense aroma. The garlic will be sautéed for about 1-2 minutes until it turns golden and starts to emit a tempting smell. Sautéed garlic is essential for providing the dish with a flavorful and rich base.
Once the garlic is ready, the drained and boiled broccoli is added. It is important to mix the broccoli well in the butter and oil sauce, ensuring that each piece is evenly coated. This will help the vegetable absorb the flavors and become truly delicious. Salt and pepper are added to taste, and for a fresh touch, a few drops of lemon juice will enhance the flavor and balance the richness of the butter.
To add extra texture and crunch, a few flakes of chili pepper or some chopped roasted almonds can be sprinkled on top, which will provide a pleasant contrast to the soft broccoli. Everything is mixed carefully, and the dish is almost ready! After a few minutes on the heat to warm it evenly, it can be served hot, alongside rice or grilled meat, transforming into a delicious and healthy side dish. It is a simple yet flavorful recipe that will bring a splash of color and vitamins to your table.
Ingredients: A few pieces of broccoli cut into small florets, one finely chopped onion, 2 crushed garlic cloves (or grated on the small grater), 1 large yellow bell pepper sliced as thinly as possible, 2 tablespoons of olive oil, 50 g of butter, 1 cup and 1/4 of rice, 50 ml of dry white wine, 4 1/4 cups of vegetable broth, salt and freshly ground black pepper, 1/2 cup of Parmesan (since I don't like the taste of Parmesan, I preferred to use Mozzarella cheese), 4 eggs to grease the pan and a piece of wax paper (or parchment paper to place on the bottom of the pan). For decoration, slices of tomatoes and parsley leaves or as desired.
