Broccoli risotto with pickled apple and walnuts - Better Homes & Gardens Australia
Your opinion of greens will be transformed after trying this delicious broccoli risotto with pickled apple and walnuts.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bhg.com.au.
Cooking tools:
- Stove
- Saute pan
- Wooden spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring cup
- Saucepan
- Colander
- Food processor
- Serving bowl
- Plate
Ingredients
- 100g butter
- 1 large brown onion, finely chopped
- 2 cloves garlic, crushed
- 1 tsp fennel seeds
- 1 1/2 cups arborio (risotto) rice
- 3 1/4 cups vegetable stock, hot
- 400g frozen broccoli florets
- 1 cup grated parmesan cheese,
- plus extra, to serve
- 60g baby spinach leaves
- 1/2 cup toasted walnuts, roughly chopped
- PICKLED APPLE
- 1/4 cup apple cider vinegar
- 3 tsp caster sugar
- 1 1/2 Tbsp water
- 1 large granny smith apple, cored, sliced into thin batons
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