Indulge in a vibrant and flavourful Green Risotto, infused with fresh baby spinach, Tenderstem broccoli and green pea elixir, topped with a drizzle of aromatic green herb oil. Paired with charred Tenderstem broccoli, this dish offers a perfect balance of creamy risotto and crisp, smoky vegetables, making it a delightful, nutrient-packed meal that’s as pleasing to the eye as it is to the palate. Recipe compliments of chef Ofentse Morake from The Maslow Hotel.

Ingredients

For the green herb oil:

• ½ cup fresh parsley leaves
• ¼ cup fresh basil leaves
• ¼ cup fresh mint leaves
• ¼ cup olive oil
• 1 clove garlic
• Juice of ½ lemon
• Salt to taste

For the elixir:

• 3 cups baby spinach leaves
• 1 cup blanched tenderstem broccoli
• ½ cup fresh peas

For the charred Tenderstem broccoli:

• 200g Tenderstem broccoli
• 1 Tbsp olive oil
• Salt and pepper, to taste
• Juice of ½ lemon

For the risotto:

• 1½ cups Arborio rice
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup dry white wine
• 4 cups vegetable broth, kept warm
• 1 cup baby spinach leaves
• ½ cup fresh peas
• ½ cup Parmesan cheese, grated
• 2 Tbsp butter
• 2 Tbsp olive oil
• Salt and pepper, to taste
• ½ cup fresh cream

Method

Prepare the green herb oil:

1. Blend the parsley, basil, mint, garlic, olive oil, and lemon juice in a blender or food processor until smooth.
2. Season with salt to taste and set aside.

Prepare the green elixir:

1. Blend the ingredients listed with water after blanching until smooth and pass the mixture through a mesh cloth and fine strainer.
2. Season with salt to taste and set aside.

Char the Tender stem broccoli:

1. Preheat a grill pan, coal oven / braai or skillet over high heat.
2. Toss the tender stem broccoli with olive oil, salt, and pepper.
3. Grill or pan-fry the broccoli until charred and tender, about 3-4 minutes per side.
4. Squeeze lemon juice over the charred broccoli and set aside.

Cook the risotto:

1. Heat olive oil and butter in a large pan over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Stir in the garlic and cook for another minute.
4. Add the Arborio rice and cook, stirring frequently, until the edges of the rice become translucent, about 2-3 minutes.
5. Pour in the white wine and cook, stirring constantly, until the wine is absorbed.
6. Begin adding the warm vegetable broth, one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue until the rice is creamy and cooked through, about 18-20 minutes.
7. Stir in the elixir during the last 5 minutes of cooking.
8. Remove from heat and stir in the Parmesan cheese (if using). Season with salt and pepper to taste.

Assemble the dish:

1. Spoon the risotto onto plates.
2. Drizzle with the green herb oil.
3. Top with charred tender stem broccoli.
4. Serve immediately, garnished with extra Parmesan and fresh herbs if desired.

About Tenderstem

Tenderstem, the sweet, crunchy, and vibrant broccoli that’s winning hearts in kitchens nationwide, is proud to announce the launch of its exciting new campaign, Tender Conversations. This innovative campaign is set to bridge the gap between chefs and their culinary creations, bringing the spotlight onto the versatility and deliciousness of Tenderstem broccoli.

Between now and January, the Tenderstem Chefs Campaign will host a series of engaging and informal discussions where renowned chefs will share their passion for Tenderstem broccoli. Through live recipe showcases and insightful conversations, these culinary experts will reveal how they incorporate this vibrant veg into their dishes, making everyday meals extraordinary. The best part is you can taste these delicious creations from the chefs’ restaurants or even try to create your own in your home with Tenderstem broccoli.

For more information about Tenderstem broccoli and the Chefs Campaign, please visit www.tenderstem.co.za. Find Tenderstem broccoli in Woolworths stores and let it inspire your culinary creations.