“Broccoli?…..No thanks!”. This is the answer when I ask to my husband if he wants to try some beautiful broccoli green tops, steamed and dressed with some extra virgin olive oil and a little bit of salt. I love them! But he doesn’t like so much this simply version. Anyway the form can be changed! So with the same broccolis I prepare for him this tasty and green risotto! This recipe is also vegan: infact I use oil and some toasted hazelnuts as dressing.


(6 person)

  • semi whole Balilla rice 10,6 oz
  • broccoli 17,6 oz
  • ½ cipolla
  • vegetable broth
  • 1 glass of white wine
  • toasted and choped up hazelnuts
  • extra virgin olive oil
  • 1 clove of garlic


  1. Wash broccoli and steam for 15 minutes; cook some broccoli’s tops with a tablespoon of extra virgin olive oil and the clove of garlic for about 5 minutes
  2. Chop up the onion
  3. Cook the onion in a large pot untili s translucent and soft
  4. Add the rice and toast for 1 minute
  5. Add the wine and stir rice untill liquid it’s evaporated
  6. Cover with the broth and cook for about 10 minutes
  7. During this time, blend the steamed broccoli with a tablespoon of extra virgin olive oil and a pinch of salt
  8. Add the green cream to the rice and cook for other 10 minutes
  9. Add broth if it’s necessary
  10. Add salt if it needs and dress with some broccoli’s tops and hazelnuts