Broccoli risotto

Broccoli risotto

Ingredients

serves 2
  • •140g risotto rice
  • •1 tbsp olive oil
  • •1 small onion, chopped
  • •1 garlic clove, minced
  • •~800ml vegetable stock
  • •½ broccoli, chopped into florets
  • •½ tsp dried thyme
  • •Ground black pepper, to taste
  • •100ml oat or soya cream (optional)
  • •2 tbsp pine nuts, toasted (optional)

Directions

Cooking mode
  1. 1. Heat the oil in a pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute. Add the rice and cook for 2 minutes.
  2. 2. Gradually add the stock and cook over a medium-low heat for 20 minutes, stirring occasionally.
  3. 3. Once the rice is almost cooked, stir in the broccoli and cook for 5 more minutes. Stir in the cream until heated through.
  4. 4. Serve topped with toasted pine nuts.
Baker Beanie Author

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