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
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!)
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!
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!
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