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Lunch / Dinner

Broccolini Risotto

Broccolini looks like a lankier version of broccoli. It tastes earthy and slightly sweet, like a cross between broccoli and asparagus.

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Grilling prosciutto provides a rich and smoky delightfulness to this tilapia meal. Plus, it all comes together in just a handful of steps.


Preheat grill to medium-high. Brush grill grate with oil.

Heat 1 Tbsp. oil in a saucepan over medium. Add shallots; sauté 3–4 minutes. Stir in rice; sauté 1 minute more.

Deglaze pan with wine; simmer, stirring constantly, until liquid evaporates. Stir in ½ cup hot water; simmer until liquid is absorbed. Continue adding hot water in ½-cup increments, stirring frequently and adding more hot water only after the previous water has been absorbed.

Coat broccolini with remaining 1 Tbsp. oil. Grill broccolini, covered, until it begins to char on all sides, turning occasionally, about 5 minutes total. Chop broccolini into bite-sized pieces; stir into risotto.

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