Tenderstem Broccoli Risotto

Name: Tenderstem Broccoli Risotto
Total time: 100 min
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.

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Should be cooked for only a short time, in order to remain firm.

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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.