Broccoli and almond risotto with pecorino

Ingredients

For 1 serving

• Carnaroli rice80 g
• Broccoli200 g
• Garlic1 clove
• Vegetable broth400 ml
• Extra virgin olive oil8 g
• Pecorino15 g
• Almonds10 g
• White wine40 ml
• Chili pepperto taste
• Saltto taste

Contains: lactose, nuts, celery, sulphites,

In season: October – March

Method

1. Cut the broccoli into small florets and rinse them. Bring the vegetable stock to the boil in a small pan, cook the florets in it for 4 minutes, until tender, and lift them out with a slotted spoon; mash half of them with a fork. Keep the stock hot over the lowest heat.
2. Toast the flaked almonds (slice them thinly if whole) in a dry small pan over medium-low heat for 2 minutes, until golden; set aside. Peel and crush the garlic.
3. Heat the olive oil in a saucepan over medium heat with the garlic and a pinch of chilli for a minute, until the garlic is just golden; discard the garlic, add the rice and toast it for 2 minutes, then deglaze with the white wine and let it evaporate.
4. Cook for 17 minutes, adding a ladle of hot stock at a time once the previous one is absorbed and stirring often; add all the broccoli, whole and mashed, halfway through. It is ready when the rice is al dente, green and creamy; taste and adjust the salt.
5. Off the heat, stir in the grated pecorino and serve with the toasted almonds.