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
• 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.