Risotto with Broccoli, Black Garlic, and Hazelnuts

Risotto with broccoli cream, black garlic, and hazelnuts

A simple, creamy risotto with the flavor of winter that already hints at spring. The broccoli gives it a delicate yet bold flavor, the black garlic adds a deep note, and the hazelnuts provide a crunchy texture. A dish that’s good for you, tastes like home, and lifts your spirits.

Recipes
First course
Dietary preference: Vegan

Ingredients for 4 people

340 g Carnaroli rice
500 g of trimmed broccoli rabe
2 shallots
8 teaspoons of black garlic cream
Extra virgin olive oil, to taste
1 liter of vegetable broth
Toasted hazelnuts, to taste
Salt to taste

Preparation

Risotto:

Clean the broccoli rabe, separate it into florets, and steam it until tender but not mushy. Puree it with a drizzle of oil and a pinch of salt until you have a smooth, velvety purée.

Meanwhile, prepare the vegetable broth with celery, carrot, and onion. In a saucepan, sauté the chopped shallot in extra virgin olive oil, then add the rice and toast it for a couple of minutes. Cook the risotto, adding the hot broth a little at a time and stirring frequently.

A few minutes before the cooking is done, stir in the broccoli purée and mix well to combine. Once the desired consistency is reached, turn off the heat and let it rest for one minute.

Plating:

Serve the risotto piping hot, garnishing the top with a few whole broccoli florets, a few drops of black garlic cream, and coarsely chopped hazelnuts for a pleasant contrast in textures. A drizzle of extra-virgin olive oil will round out the dish.

Did you know that broccoli is one of the healthiest vegetables? It’s a natural source of vitamin C, calcium, fiber, and antioxidants—such as glucosinolates—which are known for their potential protective role in your daily diet. This risotto isn’t just delicious—it’s really good for you!

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