Name: Tenderstem Broccoli Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 4
Cuisine: Europe
Ingredients: 450g risotto rice; 150g tenderstem broccoli (use another variety if not available); 1 onion; 2 garlic cloves; 5 tbsp olive oil; 1 vegetable stock cube; Salt, pepper; Wash the broccoli. Blanch it in boiling, salted water. It should remain firm. Strain and reserve.; Bring 1.5L water to the boil over medium heat with the added stock cube.; In a frying pan, heat the olive oil, add the finely chopped onion and the crushed garlic.; Add the washed rice and sauté in the oil until it becomes translucent.; Add the stock and the broccoli, cover and simmer for 15 minutes.; Add water if necessary so that the rice retains a creamy consistency.

Tenderstem Broccoli Risotto

Ingredients:

450g risotto rice
150g tenderstem broccoli (use another variety if not available)
1 onion
2 garlic cloves
5 tbsp olive oil
1 vegetable stock cube
Salt, pepper

Instructions:

Wash the broccoli. Blanch it in boiling, salted water. It should remain firm. Strain and reserve.
Bring 1.5L water to the boil over medium heat with the added stock cube.
In a frying pan, heat the olive oil, add the finely chopped onion and the crushed garlic.
Add the washed rice and sauté in the oil until it becomes translucent.
Add the stock and the broccoli, cover and simmer for 15 minutes.
Add water if necessary so that the rice retains a creamy consistency.

Energy	Protein	total Carbohydrate	Sugar	Fibre	total Fat	Saturated fat	Sodium
303.1 Kcal	4.8g	39.1g	1.7g	2.1g	13.5g	1.7g	318.0mg

The nutritionist's advice:

Broccoli is available year-round and goes very well with many starchy vegetables. It should be cooked briefly, to retain its firmness and nutrition.

Tenderstem Broccoli Risotto

Ingredients:

Instructions:

The nutritionist's advice:

Diseases

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General information