Rice Against the Machine

Charred Brussels Sprouts and Broccoli over Creamy Arborio Rice with Lemon-Olive Oil Drizzle

40 minutes

Serves 4

DinnerMediterraneanGluten-freeNut-freeShellfish-freeSoy-free

Herb's take

This Mediterranean-inspired rice bowl unites fire-kissed veggies with luxuriously creamy arborio rice. You'll master vegetable charring and learn why lemon and olive oil wait until the very end for their moment of glory.

Equipment needed

Grill pan
Dutch oven or large skillet

Ingredients

Yield

1 cup arborio rice
3 cups vegetable broth
3 tbsp olive oil, plus extra for drizzling
3 cloves garlic, minced
1 lemon, zested and juiced
12 oz brussels sprouts, trimmed and halved
10 oz broccoli crowns, cut into florets
1/3 cup parmesan cheese, finely grated

Instructions

01
In a medium saucepan, bring the vegetable broth to a gentle simmer over low heat. Cover and keep warm.
02
In a large skillet or Dutch oven over medium heat, add 2 tablespoons olive oil. Stir in the minced garlic and cook until fragrant, about 30 seconds.
Herb says
Garlic burns fast, so keep it moving and don’t answer that text until the next step.
03
Add the arborio rice and cook, stirring constantly, for 2 minutes until the edges of the grains look translucent.
04
Begin adding the hot broth, 1/2 cup at a time, stirring gently and allowing the liquid to be absorbed before the next addition. Continue this process until the rice is creamy and al dente, about 18 minutes.
Herb says
Stirring releases starch, which is the secret behind risotto’s signature creaminess. Skipping this is a one-way ticket to Sad Rice Town.
05
While the rice cooks, preheat a grill pan over high heat and brush with 1 tablespoon olive oil.
06
Toss the Brussels sprouts and broccoli florets with half the lemon zest and a pinch of salt.
07
Place the Brussels sprouts and broccoli on the hot grill pan, cut side down for sprouts. Cook, turning occasionally, until charred in spots and just tender, about 6 to 8 minutes total.
08
Remove the veggies from the grill and immediately toss with half of the lemon juice.
09
When the rice is done, stir in the grated parmesan, remaining lemon zest, and salt and pepper to taste. Cover and let rest for 2 minutes.
Herb says
Resting lets the flavors settle and the last bits of broth distribute evenly. Your patience will be rewarded.
10
To serve, divide the creamy arborio rice among four bowls. Top each with a generous portion of charred Brussels sprouts and broccoli.
11
Drizzle with olive oil and the remaining lemon juice. Finish with a final flourish of parmesan if desired.

Want your own recipe?

Toss me some ingredients in the Recipe Lab and I'll invent three recipes on the spot. Just for you.

HERB

Rice Against the Machine

Ingredients

Instructions