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Tenderstem Broccoli Risotto

Tenderstem Broccoli Risottoimage
image showing recipe preparationPreparation timeelementPreparation time50 min
image showing recipe preparationCooking timeelementCooking time50 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromEurope


  • 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.


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.