Broccoli Sage Goats Cheese Risotto birds eye with cheese

Broccoli, Sage, Goats Cheese Risotto

This Broccoli Sage Goats Cheese Risotto is a simple dish with loads of flavour. It is relatively easy to put together, but if you can’t spare an hour mid-week then leave this one for cosy weekend evenings or your next winter dinner party.

The goat cheese adds a beautiful creaminess to the dish, and the sage a wonderful aroma and flavour.

Enjoy!

 

Broccoli, Sage, Goats Cheese Risotto

Makes 3 – 4 servings

 

300g broccoli florets and stem

350g arborio rice

250g soft goats cheese (I used Dodoni and Meredith)

6 cups filtered water 

2 – 3 tbsp quality olive oil

4 tbsp unsalted butter

1 medium sized brown onion, chopped finely

3 cloves garlic, finely diced

2g fresh sage, chopped finely

4 tbsp Parmesan, freshly grated

4 tbsp Pecorino, freshly grated

 

Optional to serve

Chili flakes

Extra fresh sage, chopped finely

Extra Parmesan and Pecorino, freshly grated

 

Broccoli Sage Goats Cheese Risotto close up landscape

 

Whilst you wash the broccoli pieces (broccoli leaves can also be used), bring the filtered water (learn more here) to boil

Once boiled  add a generous pinch of salt as well as the broccoli pieces

Return to boil for 4 – 5 minutes or until a skewer in the broccoli exits easily. Set aside to cool. Keep the boiled water and allow to simmer while you continue with the rest of the recipe

In a saucepan on medium heat, heat the oil and three tablespoons of the butter and add the finely chopped onion. Cook until the onion becomes clear in colour. Add the garlic and fresh sage and cook for just under one minute, mixing the onion and garlic together

At this point add the arborio rice (uncooked), and mix through with the onion, garlic and oil mixture. Add a ladleful of the broccoli water simmering, and stir until absorbed by the rice. Continue to add ladleful after ladleful until all the rice is cooked al dente. Note: Some of the boiled broccoli water may be left over which is fine as long as the rice is cooked al dente. Don’t feel pressured to use it all if not needed as it will overcook the risotto (and spoil the dish!)

 

Broccoli Sage Goats Cheese Risotto birds eye portrait cheese


Once al dente, take the rice off the heat and stir through the Parmesan and Pecorino, as well as the goat cheese until absorbed by the rice. It will look whiter and creamier – yum!

 

Broccoli Sage Goats Cheese Risotto birds eye portrait


Quickly slice the boiled broccoli into thin pieces longways – you can also do this earlier if you have time. Add the rice back onto low to medium heat and gently stir through the broccoli pieces until mixed through. Take off the heat and stir through the remaining tablespoon of butter, I find that this adds to the creaminess and salty-sweetness of the dish.

Finally, serve your Broccoli Sage Goats Cheese Risotto with a sprinkle of the grated cheeses and fresh, chopped sage. Buon appetito!

 

Note: This post was made possible by Filtap; the drinking water filter and purification specialists trusted by Royal Doulton. Filtap’s water systems ensure that your water tap system is free of chlorine, lead, asbestos, dirt, odour and more.