The beer risotto with broccoli and ham is an amazing first course: simple ingredients for a rich, flavorful, and tasty recipe. I chose to keep the seasoning light in this beer risotto with broccoli and ham but if you want to make your risotto even creamier, you can stir in some butter or add cream or stracchino cheese to your liking.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3/4 cup Vialone Nano rice
- 1 cup broccoli florets
- 1 slice prosciutto crudo
- 1 oz white onion
- 1/2 cup light beer
- 2 cups vegetable broth
- 2 tbsp extra virgin olive oil (or 2 tbsps cream and 1 oz butter)
- to taste grated Parmesan cheese
- to taste salt
Tools
- 2 Kitchen Cutting Boards
- 2 Kitchen Knives
- 1 Pan
- 1 Pot with Vegetable Strainer
- 1 High-Sided Casserole
Steps
Finely chop the onion and let it wilt in a pan with a drop of oil and a little water until it becomes translucent. Meanwhile, wash and blanch the broccoli florets in boiling water for five minutes. As soon as they are cooked but still firm, drain them and set aside. In a casserole, heat the oil and let the sliced prosciutto crudo brown, then add the rice and let it toast. Add the onion and pour in 1/3 cup of beer, let it evaporate, and then add the broth gradually, stirring occasionally. A couple of minutes before the end of the cooking, add the broccoli florets to the rice, then remove from the heat, add the remaining beer and stir in the grated Parmesan cheese (you can add the cream if you wish). Serve with a little more Parmesan, preferably in flakes.
Notes
Recipe source: “Easy with Taste” November 2022.
