Saffron Risotto with Broccoli

• 3 cups Vegetable Stock
• 4 cups small broccoli florets
• 1/4 tsp. Spanish saffron, divided
• 1 Tbs. olive oil
• 1 medium leek, white and pale green part halved and thinly sliced (1 1/2 cups)
• 3/4 cup Arborio rice

1. Bring Vegetable Stock to a simmer in medium saucepan.
2. Add broccoli, and cook 2 to 3 minutes, or until crisp-tender.
3. Remove florets from broth with slotted spoon, and set aside.
4. Stir 1/8 tsp.
5. saffron into hot broth, reduce heat to low or turn off, cover, and keep hot.
6. Meanwhile, heat oil in saucepan over medium heat.
7. Add leek, and saute 3 to 5 minutes, or until soft.
8. Stir in rice, and saute 3 to 5 minutes more, or until rice grains are opaque.
9. Stir in 1 cup stock, and reduce heat to medium-low.
10. Cook rice until most of liquid is absorbed, stirring regularly.
11. Continue adding stock 1/2 cup at a time, stirring and cooking until liquid is absorbed, about 10 minutes.
12. Stir in remaining 1/8 tsp.
13. saffron before last addition of stock.
14. Cook until most liquid is absorbed.
15. Remove from heat, and stir in broccoli.
16. Cover risotto, and let stand 2 to 3 minutes, or until broccoli is hot.
17. Season with salt and pepper, if desired.

vegetable stock, broccoli florets, spanish saffron, olive oil, arborio rice

Taken from www.vegetariantimes.com/recipe/saffron-risotto-with-broccoli/ (may not work)