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Makes 6 servings

Ingredients:
1/2 pound broccoli (about 1 medium-size stalk)
1 cup blanched and peeled shelled fava beans or frozen baby lima beans
3 tablespoons extra virgin olive oil
1/2 cup minced scallions (about 6)
1 tablespoon minced shallots
2 1/2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
6 1/2 cups hot Chicken Stock or canned low-sodium chicken broth
1/2 jar (12 oz.) Lidia's Flavors of Italy Capricciosa Sauce
1/2 teaspoon salt, or as needed
2 tablespoons unsalted butter, cut into bits
1/2 cup freshly grated Pecorino Romano cheese
Freshly ground black pepper

Directions:
Cut the florets from the broccoli stems. Keep the florets small; they have to fit on a spoon. Peel the broccoli stems with a small knife or vegetable peeler, then cut them into 2-inch pieces. Steam the florets just until bright green, about 1 minute. Steam the stems until very tender, about 4 minutes. Drain.

If using baby lima beans, cook them in a small saucepan of boiling salted water for 2 minutes. Drain them thoroughly and set aside.

In a heavy, wide, 3- to 4- quart casserole or pot, heat the olive oil over medium heat. Cook the scallions and shallots together until translucent, stirring often, about 4 minutes. Add the rice and stir to coat with the oil. Toast the rice until the edges become translucent, 1 to 2 minutes.

Pour in the wine and stir well until evaporated. Add 1/2 cup of the hot stock and 1/2 teaspoon of the salt. Cook, stirring constantly, until all the stock has been absorbed. Add Lidia's Flavors of Italy Capricciosa Sauce and continue to add hot stock in small batches-just enough to completely moisten the rice-and cook until each successive batch has been absorbed. About 12 minutes after the first addition of stock, stir in the favas or limas. About 3 minutes after that, stir in the broccoli florets and stems. Stir constantly and adjust the level of heat so the rice is simmering very gently until the rice mixture is creamy but al dente. This will take about 18 minutes from the first addition of stock.

Remove the casserole from the heat and whip in the butter first until melted, then the grated cheese. Adjust the seasoning with salt, if necessary, and pepper. Serve immediately, ladled into warm shallow bowls.


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