Saffron Risotto with Broccoli

1. 1

   Bring Vegetable Stock to a simmer in medium saucepan.

2. 2

   Add broccoli, and cook 2 to 3 minutes, or until crisp-tender.

3. 3

   Remove florets from broth with slotted spoon, and set aside.

4. 4

   Stir 1/8 tsp.

5. 5

   saffron into hot broth, reduce heat to low or turn off, cover, and keep hot.

6. 6

   Meanwhile, heat oil in saucepan over medium heat.

7. 7

   Add leek, and saute 3 to 5 minutes, or until soft.

8. 8

   Stir in rice, and saute 3 to 5 minutes more, or until rice grains are opaque.

9. 9

   Stir in 1 cup stock, and reduce heat to medium-low.

10. 10

    Cook rice until most of liquid is absorbed, stirring regularly.

11. 11

    Continue adding stock 1/2 cup at a time, stirring and cooking until liquid is absorbed, about 10 minutes.

12. 12

    Stir in remaining 1/8 tsp.

13. 13

    saffron before last addition of stock.

14. 14

    Cook until most liquid is absorbed.

15. 15

    Remove from heat, and stir in broccoli.

16. 16

    Cover risotto, and let stand 2 to 3 minutes, or until broccoli is hot.

17. 17

    Season with salt and pepper, if desired.

* Per serving · 4 servings · Values may vary.