For the last couple of weeks, or months, I have been craving and experimenting with burnt broccoli in almost all of my dishes. I took this opportunity to make something that has been forming in my mind: Burnt pepper and broccoli risotto.
It is such a simple addition and it makes the best risotto! That is if you like broccoli. What would have been ideal is to roast the pepper and broccoli over a fire with some smoke for an even more pronounced smoky flavor.
But if you like broccoli and risotto, you have to give this recipe a try.
The burnt broccoli and pepper taste goes so well with the risotto rice and the pecorino cheese. It is delectably creamy and such a hearty dish on a cold winter afternoon.
Please follow along as I show you how I make this very easy risotto recipe and hopefully inspire you to make it for yourself.
You only need a few ingredients to make a risotto, but you can elevate it by adding more ingredients, like a homemade stock or the cheese's rind. But for this one, I am keeping it simple. You will need:
Most of my recipes begin by cutting things into small little cubes. But with risotto, the smaller you can dice the mirepoix (onion, garlic, and those), the quicker they will cook into the sauce. In the end, you will not see them as individual pieces, they will have become part of the creamy sauce!
TIP: To cut the onion into very small pieces, cut your onion into four cubes, and then loosen the layers. Lay them flat on the cutting board, cut them into thin strips, and then cut across them to make very small cubes.
Cut some of the pepper as well, and any other aromatic vegetables you have for the sauce.
Not everyone agrees with this step, but add the onion and pepper (and any other aromatic vegetable) to some hot oil.
TIP: Do not add the garlic yet, it will burn and become bitter.
After the onions and pepper have some color, add the rice and garlic. This will give the rice a very nice toasted and nutty flavor.
I did not have white wine, the preferred deglazing liquid, but I had some lemon juice which goes well with the broccoli. Deglaze the pan with this or the wine
TIP: If you are using wine, let all of it cook away before you add the stock.
I did not have liquid or homemade stock on hand. So I used some stock cubes and added a dash of dark soya sauce (hence the dark color of the final product). In the future, I will not add soya sauce again.
Whilst this is going on, get the cast iron pan very hot and begin to "burn" the pepper and broccoli. Burning might be too strong of a term, but there will be bits and pieces that will burn.
TIP: For the broccoli, I made cuts so that there were lots of surface area that could "burn".
There is an ideal ratio of "burnt" to "not-burnt" areas. Burning too much will result in a burnt taste in the food. Experiment with how much you like it. I know some people do not like the burnt taste of food. But others love it. Experimenting is key.
While the broccoli and peppers are burning, add water to the risotto and continually stir. Depending on a variety of factors, it will cook in about 20 minutes or so.
The key is to test the doneness by tasting. I like it a little al dente, you might like it very soft. Taste is key. But when it is done, cook most of the liquid away.
When your risotto is cooked, add the diced and cubed burnt pepper and broccoli only at the end. If you boil them, they will become soggy and they might break apart into too small pieces. Some bite in the broccoli is preferred.
TIP: If you add the cheese, stir it in and COVER the risotto for at least 5 minutes. This will result in an ultra-creamy risotto.
When you have left it alone for that extra five minutes, you will have a silky smooth and creamy risotto.
I made enough for me and 
It is a perfect date night food, something you can cook together whilst drinking some wine and listening to some music.
The combination of broccoli and pepper and lemon juice is a match made in food heaven. It is just perfect.
Add some more cheese as well to be a little fancy.
And there you have it. It is that simple! Risotto is really a dish everyone should make some time. It is so easy and simple and you will not get the same quality if you buy it at a restaurant. You need to make it for yourself!
Making your own food serves as a weird kind of resistance against buying pre-made food. Slow cooking, which I think risotto is, is also a resistance against fast food. Everyone does their own ("you do you"). But slow cooking and cooking for yourself is an awesome skill waiting for you to pick up like a tool. It is liberating and calming. It takes time, and not everyone has that time or "appetite" for slow cooking. But if you have, there is no reason not to hone one's skills.
In any case, I hope you give this recipe a try and if you do, please tell me in the comments how it went! I would love to hear. Or, if you have any tips regarding risotto, please let me know as well!
Happy cooking, and stay safe.
All of the photographs are my own, taken with my iPhone. The writings are also my own. The recipe is based on the many years of cooking it and some random cravings I got.
