Risotto with Broccoli, Curcuma and sundried tomatoes

Risotto is a typical Italian dish: we make it in millions of ways, with every ingredient existing in nautre. This is  a simple and vegan one, made with broccoli, Curcuma (a typical indian spice that is sometimes used also in our recipes) and sundried tomatoes!! Let's see how to make it

Ingredients (metric and imperial) - party of 4

• 350g (12oz) of Risotto Rice
• 2 medium broccoli
• 10 sundried tomatoes
• 2  tablespoons  of curcuma
• 2 pinches of salt
• 1 tablespoon of extravirgin olive oil
• half onion, finely chopped

Method

• Wash the broccoli and cut their spikes (we will use only them)
• put in a big pot the spikes, the  curcuma, 1 pinch of salt and half-fill the pot with water
• Boil  it for 10 minutes and get of the spikes 
• Now we have the soup with which we will cook the risotto
• Put the extravirgin olive oil and the onion in a large pan, turn on a low flame and cook it for 1-2 minutes
• Add the rice and start mixing with a  big wooden spoon (in Italian CUCCHIARELLA). The most important thing is NEVER STOP MIXING, slowly but steadily. This will toast the rice, and it’s very important for a perfect result
• After 2 minutes start adding the broth and remember DON’T STOP MIXING. You mustn’t drown your rice, but it must always be half-covered by the soup. When it starts to become dry, add the broth spoon by spoon until the end of cooking time
• 3 minutes before the end of cooking time, add your broccoli's spikes (saving some of them for decoration) and the sundried tomatos, sliced in little pieces,and continue mixing and adding some soup
• When cooking time is over, turn off the flame, and, if necessary, add a pinch of salt and some curcuma more.

Serve it, decorating with some brococoli's spikes