-
1. Finely chop the onion, mince the garlic, roughly chop the broccolini into bite-size pieces, halve the cherry tomatoes, and dice the tomatoes. Finely chop the parsley and cut the lemon into wedges.
1 piece yellow onion,
4 clove garlic clove,
2 bunch broccolini,
1.5 cup cherry tomato,
2 piece tomato,
1 piece lemon,
0.2 cup fresh parsley (garnish)
-
2. Heat olive oil in a large deep skillet over medium heat. Add the onion and a pinch of salt and cook, stirring often, until softened and lightly golden, about 5 to 7 minutes.
2 tbsp olive oil,
1 piece yellow onion,
1.2 tsp salt
-
3. Add the garlic, red pepper flakes, and dried oregano to the skillet and cook, stirring, until very fragrant, about 1 minute.
4 clove garlic clove,
0.2 tsp red pepper flakes,
0.5 tsp dried oregano
-
4. Stir in the broccolini and cook until it turns bright green and just starts to soften at the stems, about 3 minutes.
2 bunch broccolini
-
5. Add the drained chickpeas and stir to coat them in the aromatics, cooking for 2 minutes so they pick up some flavor.
2 can canned chickpeas (drained and rinsed)
-
6. Stir in the risotto rice and toast it in the pan, stirring frequently, until the grains look slightly translucent at the edges, about 2 minutes.
1.5 cup risotto rice (arborio or similar)
-
7. Pour in the vegetable stock and add the salt and black pepper. Stir well, bring to a gentle boil, then reduce the heat to low so the mixture simmers. Cover with a lid and cook, stirring once or twice, until the rice is tender and most of the liquid is absorbed, about 18 to 20 minutes.
4 cup vegetable stock,
1.2 tsp salt,
0.5 tsp black pepper
-
8. Uncover, gently fold in the cherry tomatoes and diced tomatoes, and simmer uncovered for 3 to 5 minutes until the fresh tomatoes just soften and the mixture is creamy but not soupy. Adjust seasoning with more salt and black pepper if needed.
1.5 cup cherry tomato,
2 piece tomato,
1.2 tsp salt,
0.5 tsp black pepper
-
9. Remove from the heat, squeeze lemon juice over the skillet, and sprinkle with parsley. Let stand for 3 minutes, then serve warm straight from the pan with extra lemon wedges on the side.
1 piece lemon,
0.2 cup fresh parsley (garnish)
By mansi