Risotto con Verdure e Grana Padano

Risotto with Vegetables & Grana Padano

Courtesy of Lidia Bastianich

½ pound broccoli (about 1 medium-size stalk)
1 cup blanched fava beans or frozen baby lima beans
3 tablespoons extra virgin olive oil
½ cup minced scallions, greens included (about 6)
1 tablespoon minced shallot
2 ½ cups Arborio or Carnaroli rice
½ cup dry white wine
6 ½ cups hot chicken stock or canned chicken broth
½ teaspoon salt, or as needed
2 tablespoons unsalted butter, cut into bits
½ cup freshly grated Grana Padano cheese
Freshly ground black pepper.

1. Cut broccoli florets from stems. Keep the florets small. (You should have about 1 ¼ cups.) Peel the broccoli stems and cut them into 2-inch pieces. Steam the florets just until bright green, about 1 minute. Reserve. Steam the stems until very tender, about 4 minutes. Reserve the steaming liquid. Steam the stems until very tender, about 4 minutes. Reserve the steaming liquid. Transfer the stems to a blender or food processor and process until smooth. If needed, add some of the steaming liquid to make a smooth mixture. Scrape out the puree into a small bowl. Set the florets and puree aside.

2. If using the baby lima beans, cook them in boiling salted water for 2 minutes. Drain them thoroughly and set aside. (The blanched fava beans are ready as they are).

3. In a 3- to 4- quart casserole or pot, heat the olive oil over medium heat.