Creamy Boursin Risotto with Roasted Broccoli (Edit recipe)

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I've been on a bit of a Boursin kick lately and I'm not slowing down. I made a dreamy risotto finished with creamy Boursin, pecorino, and lemon, and topped with pecorino dusted roasted broccoli. So delish <3

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Original Recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

23

Serves: 2 - 3

Ingredients

BROC

1 whole Broccoli, large crown broken down into medium sized florets
1 whole Extra Virgin Olive Oil, See Recipe
1 whole Red Pepper Flakes, See Recipe
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Pecorino Romano, See Recipe

Risotto

5 cups Plant Based Chickenless Broth - President's Choice, Always have extra heated just in case.
2 Tbsp Butter, Unsalted
2 Tbsp Extra Virgin Olive Oil
3 cloves Garlic, crushed & minced
1 tsp Red Pepper Flakes
1 whole Yellow Onion, finely diced
1 cup Arborio Rice
1 cup White Wine, I used Sauvignon Blanc
0.75 cup Pecorino Romano, finely shredded + garnish
75 grams Shallot & Chive Cheese - Boursin, room temp
0.5 whole Lemon, juice only
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
2 whole Green Onion (Scallion), sliced for garnish
1 whole Chili Infused Olive Oil, garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring your broth to a boil and once boiled, reduce to a simmer and leave covered.
Preheat your oven to 425 F. Toss the broccoli in a mixing bowl with EVOO and pepper flakes. Once coated, transfer to a parchment lined baking sheet and season with salt & pepper. Set aside.
Let's start the risotto. Begin heating the EVOO, butter, pepper flakes & garlic in a small skillet / non-stick skillet set to about medium. Once heated, let everything sizzle together for about a minute before adding the onion and a good pinch of both salt & pepper. Continue to stir and cook 5 - 7 minutes until those finely diced onions are softened up.
Stir in the arborio rice & a good pinch of salt & pepper, and continue to stir in the skillet as the rice toasts for a couple minutes. The grains start to look a bit translucent, that's what you're looking for. Pour in your wine and let the wine simmer until absorbed by the rice.
At this point, ladle in a scoop and a half of your hot broth and simmer until mostly absorbed, stirring fairly often & adding a pinch of salt with every ladle of broth. Continue adding broth and simmering, repeating until your rice is al dente. In the meantime, add your broccoli to the oven and cook 15 minutes. Flip, and continue until tender-crisp. Garnish with finely shredded pecorino, turn off the oven, and leave the tray in the oven until your risotto is done. The timing should be pretty close.
When your risotto is al dente, add one last ladle of broth and let this be when you decide whether you want a creamier, saucier risotto or a stiffer one. Once the consistency is where you want it, turn off the heat and fold in the pecorino, boursin, and lemon. Set aside for a couple of minutes before tasting & adjusting your salt / pepper if needed.
Serve your portions garnished with some of the roasted broccoli, a drizzle of chili oil, a pinch of pepper flakes, more finely shredded pecorino, and a sprinkle of green onion. ENJOY!

Notes

When I decided on this recipe, I realized I had no broth. I whisked 5 cups of water with a tablespoon of vegeta and once heated, seasoned with salt until it was how I wanted it. Great to use in a pinch / emergency.
Cook time is estimated. I forgot to time everything, so I used the time stamps on my photos to kind of estimate.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	1547
Fat:	98 g
Carbohydrates:	121 g
Protein:	66 g
Cholesterol:	81 g
Sodium:	5045 mg
Fiber:	7 g
Sugars:	11 g
Sugar Alcohol:	0 g
Calculated for total recipe.