Risotto with Broccoli

We have been buying beautiful bunches of thin-stemmed broccoli from the South Central Farmers Cooperative at the Hollywood Farmers Market.

They have long slender stems, a few young leaves and small florets. I've steamed them and served them with lemon juice, tossed them with brown rice and lots of pepper, and the other night I served them on top of a simple risotto.

Broccoli is a wonderfully versatile green, and it helps keeps our estrogen levels balanced, so it's good to eat regularly.

This dish most decidedly does not taste like health food.

Risotto with Broccoli
1/4 cup unsalted butter
1/4 cup chopped onion
2 large cloves garlic, chopped
1 cup arborio rice
3 cups vegetable stock and water
1/4 lb young broccoli
1 tsp olive oil
2 oz parmesan shavings
1/2 tsp cracked black peppercorns

Bring the stock and water to a gentle simmer in a covered pot. Keep warm on a low burner.

Warm 4 tbsp butter in heavy-bottomed saucepan over medium heat. Cook onion and garlic until soft, about 4 minutes. Stir in the rice until the grains are coated with butter.

Add a cup of stock and stir. Let simmer, stirring occasionally, until the liquid is mostly absorbed. Repeat with another cup, and then the last of the stock, cooking about 25 minutes until the rice is tender but still has a little bite.

In the meantime, cut the broccoli in 2 inch pieces and blanch in boiling salted water for 2 minutes. Drain and toss in olive oil and a little salt and pepper.

Cut up the remaining butter and stir into the rice to make it creamy,

Spoon risotto onto 2 plates, top with the broccoli. Use a potato peeler to shave some parmesan over the top of each, then add a few grindings of coarse pepper. Serve immediately.

Serves 2-3