Name: Broccoli risotto with pickled apple and walnuts
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: 100g butter; 1 large brown onion, finely chopped; 2 cloves garlic, crushed; 1 tsp fennel seeds; 1 1/2 cups arborio (risotto) rice; 3 1/4 cups vegetable stock, hot; 400g frozen broccoli florets; 1 cup grated parmesan cheese,; plus extra, to serve; 60g baby spinach leaves; 1/2 cup toasted walnuts, roughly chopped; PICKLED APPLE; 1/4 cup apple cider vinegar; 3 tsp caster sugar; 1 1/2 Tbsp water; 1 large granny smith apple, cored, sliced into thin batons

Your opinion of greens will be transformed after trying this delicious broccoli risotto with pickled apple and walnuts. Costing $4.28 per serve, it’s the perfect budget and easy dinner to add to your meal plan ASAP!

Ingredients

100g butter

1 large brown onion, finely chopped

2 cloves garlic, crushed

1 tsp fennel seeds

1 1/2 cups arborio (risotto) rice

3 1/4 cups vegetable stock, hot

400g frozen broccoli florets

1 cup grated parmesan cheese,

plus extra, to serve

60g baby spinach leaves

1/2 cup toasted walnuts, roughly chopped

PICKLED APPLE

1/4 cup apple cider vinegar

3 tsp caster sugar

1 1/2 Tbsp water

1 large granny smith apple, cored, sliced into thin batons

Method

Step 1

Heat the butter in a large shallow pan on medium heat. Add onion and cook for 5 minutes. Add garlic and fennel seeds and cook for a further 5 minutes or until golden. Add rice to the pan and cook for
1–2 minutes, then add 1/2 cup stock. Stir occasionally, allowing the stock to absorb before adding the remaining stock, 1/2 cup at a time, until the rice is creamy but still a little al dente, about 30–35 minutes.

Step 2

Meanwhile, to pickle the apple, combine vinegar, sugar and water in a small bowl. Stir to dissolve the sugar, then add apple slices and set aside, tossing occasionally.

Step 3

Bring a large saucepan of salted water to a boil. Add broccoli and cook for 3 minutes or until tender. Reserve 1/2 cup of the cooking water, then drain. Transfer the broccoli and reserved water to a food processor and blitz until smooth.

Step 4

Add broccoli puree to the rice, stir to combine, then add the parmesan, spinach and 1/4 cup pickling liquid. Stir for 1–2 minutes or until the spinach is just wilted and the liquid
is absorbed. Season.

Step 5

Serve risotto with the pickled apple, walnuts, extra parmesan and black pepper.

Cook’s tip

Reserve the remaining apple pickling liquid, whisk in some olive oil and use it as a salad dressing for another meal. You can use butter instead of olive oil. Frozen broccoli can be substituted with 3 1/2 cups frozen peas or 1 large fresh broccoli.