12 oz frozen broccoli florets
1/4 cup of sliced onion
2 garlic cloves
5-6 cups of low sodium chicken stock
2 teaspoons of unsalted butter
1 large (or two small) shallots
1/4 cup of tequila (or vodka, or a dry white wine)
1 cup of arborio rice
1/2 cup of Greek yogurt
Salt and pepper to taste
Serving Size- 2
Approx Cook Time: 30 minutes
- Start by adding 5 cups of chicken stock to a pot and bring it up to a boil. Once it's boiling add the frozen broccoli, onion, garlic, 1 lemon, plus a little salt and pepper. Cook this for about 10-15 minutes, or until the vegetables have softened. Then, add just the vegetables to a food processor or blender and add in 1 cup of the cooking liquid. Puree until smooth. Taste for seasonings. You want this consistency thin, but not thin enough to look like soup. Set aside. Keep the rest of the chicken stock in the pan, and simmer. You will be using this liquid to make the risotto.
- Then, take out a saute pan with high sides and add 1 teaspoon of butter. Cook the shallot on medium to low heat for about 5 minutes, or until softened. Then, add your tequila in and bring the pan up to a high heat and reduce the alcohol until its almost completely evaporated - about 3-4 minutes. Then, add in another teaspoon of butter, melt down a bit, then add in the arborio rice. Cook for a minute.
- Now it's time to add our liquids and stir! Bring the pan up to a medium high heat and then add in 1/2 cup at a time of your broccoli puree and chicken stock (that should be simmering). Each time you add the liquids, make sure you are stirring. You want to stir until the liquids are absorbed, and then continue adding in the broccoli puree and chicken stock. This whole process should take about 30 minutes. Once the rice is cooked to the perfect al dente, and your sauce is creamy and delicious, turn off the heat and add in the juice and zest of 1 lemon, plus the Greek yogurt and 1 tablespoon of fresh thyme. Taste for seasonings and adjust accordingly.
- Garnish with lemon zest and thyme and enjoy!