033 / 75 · A Vegetable-Led Table
Broccoli Stalk and Cheddar Risotto
3 generous bowls of creamy broccoli-stalk rice · Active 30 min · Total 50 min
Print recipe · PDFThe tender center of a broccoli stalk belongs in dinner. Peel off its tough outer layer, cut the center into small dice and cook it with rice, onion and a modest amount of cheddar. Ordinary short- or medium-grain white rice works here; a separate bottle of wine or a bag of imported risotto rice is not required.
Peel only what is tough
The fibrous skin near the bottom of a broccoli stalk can remain stringy after cooking, while the paler center becomes tender. Trim the dried end and peel the woody outside, then taste a tiny piece of the clean center to check its texture. Dice that center small enough to soften along with the rice. The stated weight is the usable peeled amount, not the untrimmed stalk. Save stalks from broccoli you already planned to eat rather than buying several heads just for this dish.
Choose a rice you can use again
Short- or medium-grain white rice releases enough starch to make a creamy pan without an elaborate sauce. Long-grain rice will make a looser, less cohesive dish; brown rice needs a different time and liquid allowance, so it is not a direct swap here. Add the hot stock in stages and stir regularly, especially as the pan becomes thicker. Taste the grains near the end. They should be tender with a little structure, rather than crunchy in the middle.
Let the last spoonful of cheese count
Milk and grated cheddar go in near the finish. Adding the cheese off the heat helps keep the texture smooth, and its flavor is more noticeable than if a large amount were boiled in from the start. The rice continues to absorb liquid while standing, so serve it a little looser than you want it on the spoon. If some stock remains, chill it promptly for another use rather than forcing it all into a pan that is already ready.
Ingredients
- About 2 large broccoli stalks, woody skin removed, tender centers cut into 1/4-inch/5 mm dice (250 g peeled)
- 1 medium onion, finely diced (120 g)
- 1 tablespoon neutral oil (15 ml)
- 1 cup short- or medium-grain white rice (200 g dry)
- 3 cups vegetable stock (720 ml), kept hot; you may not need it all
- 3/4 cup milk (180 ml)
- Scant 1/2 cup finely grated cheddar (50 g)
- 1/4 teaspoon fine salt (1.5 g), or less if the stock is salty
- 1/4 teaspoon ground black pepper (0.5 g)
Set out
Wide heavy saucepan, Small saucepan, Vegetable peeler, Knife and board, Wooden spoon, Grater
Allergens
Milk. Check labels and substitutions.
Make it
- Keep stock hot in the small saucepan without boiling it hard. Heat oil in the wide pan over medium-low heat. Cook onion and peeled broccoli dice for 7–8 minutes, stirring, until the onion is soft.
- Add rice and stir for 1 minute. Pour in 1 cup/240 ml hot stock. Simmer gently, stirring regularly, until most of the liquid is absorbed.
- Add more hot stock about 1/4 cup/60 ml at a time, stirring regularly and adding the next portion as the pan thickens. Continue for 18–22 minutes, until rice and stalk pieces are tender. Use only as much of the measured stock as needed.
- Stir in milk and simmer gently for 3–5 minutes, until rice is fully tender and the mixture flows softly from the spoon. Remove from heat, stir in cheese, salt as needed and pepper. Rest for 2 minutes, then divide into three bowls. Add a little remaining hot stock if it thickens before serving.
A smaller ingredient bill
A stock cube or powder prepared at its label strength is suitable. Check its salt level before adding the measured final salt.
A useful detail
Dice stalks evenly and remove their woody outer skin. Large or unpeeled pieces can stay fibrous even when the rice is tender.
Another way
- Use 250 g finely chopped broccoli florets and peeled stalk together if that is what you have; add small florets for the last 8–10 minutes of rice cooking.
- Use the same weight of another firm grating cheese; avoid buying a second cheese solely for this recipe.
Keep it well
Serve freshly cooked for the creamiest texture. If saving a portion, spread it in a shallow container and refrigerate promptly, ideally within 1 hour. Keep at 40°F/4°C or below and eat within 24 hours. Reheat once to 165°F/74°C throughout with a splash of water or milk; do not keep reheated rice for another cycle.