Broccoli Risotto Torte (Serves 6)
8 oz. broccoli, cut into very small florets (I used 1 ½ cups chopped roasted asparagus)
1 onion, chopped
2 garlic cloves, crushed
1 large yellow pepper, chopped (didn’t have, omitted)
2 T. olive oil (1 T)
4 T. butter(1 ½ to 2 T)
1-1/4 cup Arborio rice
1/2 cup dry white wine
4-1/2 cups stock/broth (4 cups veggie broth)
salt and pepper to taste
4 oz. fresh Parmesan cheese, coarsely grated (1/2 to 2/3 cup mozzarella and 2 oz. crumbled goat cheese)
4 eggs, separated
Cooking spray
1. Blanch broccoli for 3 minutes then drain and reserve.
2. In a large saucepan, gently saute onion, garlic and yellow pepper in the oil and butter for 5 minutes until they are soft.
3. Stir in the rice, cook for a minute then pour in the wine. Cook, stirring the mixture until the liquid is absorbed.
4. Pour in the stock/broth, season well, bring to a boil then lower to a simmer. Cook for 20 minutes, stirring occasionally.
5. Meanwhile, spray a 10" round deep cake pan and line the base with a disc of waxed paper. Preheat the oven to 350 degrees.
6. Stir the cheese into the rice, allow the mixture to cool for 5 minutes, then beat in the egg yolks. Stir in broccoli.
7. Whisk the egg whites until they form soft peaks and carefully fold into the rice. Turn into prepared pan and bake for about 1 hour until risen, golden brown and slightly wobbly in the center.
8. Allow the torte to cool in the pan, then chill if serving cold. Run a knife around the edge of the pan and shake out onto a serving plate. (I served this hot, as I don't really like cold eggs. The leftovers are good, and this would make an excellent brunch dish with a salad [or fruit salad] and crusty bread.)
Note: this cut a lot easier once it had cooled for more than 2 minutes (I was hungry and couldn't wait!)
8 oz. broccoli, cut into very small florets (I used 1 ½ cups chopped roasted asparagus)
1 onion, chopped
2 garlic cloves, crushed
1 large yellow pepper, chopped (didn’t have, omitted)
2 T. olive oil (1 T)
4 T. butter(1 ½ to 2 T)
1-1/4 cup Arborio rice
1/2 cup dry white wine
4-1/2 cups stock/broth (4 cups veggie broth)
salt and pepper to taste
4 oz. fresh Parmesan cheese, coarsely grated (1/2 to 2/3 cup mozzarella and 2 oz. crumbled goat cheese)
4 eggs, separated
Cooking spray
1. Blanch broccoli for 3 minutes then drain and reserve.
2. In a large saucepan, gently saute onion, garlic and yellow pepper in the oil and butter for 5 minutes until they are soft.
3. Stir in the rice, cook for a minute then pour in the wine. Cook, stirring the mixture until the liquid is absorbed.
4. Pour in the stock/broth, season well, bring to a boil then lower to a simmer. Cook for 20 minutes, stirring occasionally.
5. Meanwhile, spray a 10" round deep cake pan and line the base with a disc of waxed paper. Preheat the oven to 350 degrees.
6. Stir the cheese into the rice, allow the mixture to cool for 5 minutes, then beat in the egg yolks. Stir in broccoli.
7. Whisk the egg whites until they form soft peaks and carefully fold into the rice. Turn into prepared pan and bake for about 1 hour until risen, golden brown and slightly wobbly in the center.
8. Allow the torte to cool in the pan, then chill if serving cold. Run a knife around the edge of the pan and shake out onto a serving plate. (I served this hot, as I don't really like cold eggs. The leftovers are good, and this would make an excellent brunch dish with a salad [or fruit salad] and crusty bread.)
Note: this cut a lot easier once it had cooled for more than 2 minutes (I was hungry and couldn't wait!)
Fresh from the oven
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