Grapefruit Risotto with Broccoli, Mushrooms and Peas

The grapefruit flavor was a little too strong for me though MM liked it. I would reduce the amount next time. I used Tropicana but you could use freshly squeezed as well. Risotto is typically made with wine but using juice instead makes this version Halal!

• ~8 cups broth (7-9 cups, depending on rice)
• 4 T butter, divided
• bag of mushrooms, sliced
• 1 crown of broccoli, separated into small flowerets/cubed trunk
• 1 T olive oil
• 1/2 medium onion, diced
• 3 cloves garlic, chopped
• 1 1/3 c grapefruit juice (** would only use 1/2 c next time), warmed in microwave
• 2 c Arborio rice
• 3/4 c frozen peas, thawed
• 1/4 c grated parmesan (fresh is better)
• optional: salt and pepper

1. In saucepan, bring broth to simmer.
2. In small pan, blanch the broccoli in boiling water for 2 minutes. Drain and remove to bowl.
3. In large saucepan, melt 2 T butter. Add mushrooms and cook until done. [Lightly salt to speed up cooking.] Remove to bowl (with liquid).
4. Melt the remaining 2 T butter and add the olive oil.
5. Add the rice and stir to coat.
6. Add the warmed grapefruit juice and stir constantly until fully absorbed.
7. Add in half a cup of the broth, stirring constantly until fully absorbed before adding the next 1/2 cup. Keep adding broth until rice is mostly cooked.
8. Add in broccoli. Continue adding 1/2 cups of broth. Add in peas and mushrooms. Continue adding 1/2 cups of broth, reserving 1/4 c broth for final use.
9. When rice is fully cooked, remove from heat. Add in 1/4 c broth and parmesan. Stir. Season with salt and pepper to taste.
10. Serve immediately.

Variations

Garnish with fresh grapefruit slices and/or parsley.

Related

5/15/2011 Mushroom Risotto