Patience, short grain rice, and cheese that melts easily, such as Provolone, are all key to mastering the technique of risotto, a traditional Italian dish par excellence. Risotto can be served as a main dish or as a side dish to accompany cutlets, as suggested in this recipe.
- Prep: 15 min
- Cooking: 30 min
- 2 tbsp (30 mL) butter
- 2 garlic cloves minced
- 2 cups (500 mL) cherry tomatoes
- 1 onion chopped
- 1 cup (250 mL) Arborio rice
- 1/2 cup (125 mL) white wine
- 2 1/2 cups (625 mL) chicken broth
- 1 bay leaf
- 1 tbsp (15 mL) fresh thyme or 1 tsp (5 mL) dried thyme
- Salt and ground pepper to taste
- 1 cup (250 mL) broccoli flowers
- 3/4 cup (180 mL) Canadian Provolone shredded
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In saucepan, melt half of butter over medium-high heat and sauté garlic with cherry tomatoes 3-4 minutes. Transfer in an ovenproof container and keep in oven at 300 °F (150 °C).
In another saucepan, heat chicken broth and let simmer while preparing the risotto.
In first saucepan, over medium heat, sauté onion 5 minutes in remaining butter. Add rice and stir well to coat grains with butter.
Pour in the wine and a bit of broth. Add herbs and seasoning. Continue cooking 15-20 minutes, pouring small quantities of liquid every 3-4 minutes. Add broccoli midway. Rice should remain slightly crunchy but must absorb all the liquid.
Remove bay leaf. Add Canadian Provolone. Stir well, melt cheese and adjust seasoning, before topping with the cherry tomatoes.
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Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||10 % / 114 mg|
|Vitamin B12:||13 %|
|Vitamin C:||28 %|