EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
We are used to eating broccoli with pasta, but it is also worth trying the combination with rice; a dish with a delicate taste but also very tasty.
RISOTTO WITH BROCCOLI
Ingredients for 4 people: 300 g broccoletti – 350 g rice – 200 g creamy cheese – 1 onion – 1 glass of white wine (or apple vinegar) – 1 knob of butter – salt and pepper
First of all, clean the broccoli, divide them into florets and blanch them for a couple of minutes in a pot with plenty of boiling salted water; then set aside and keep the cooking water.
Finely chop the onion and brown in a saucepan with butter, then add the rice, let it toast and blend with white wine (or vinegar). Continue cooking by gradually adding a ladle of broccoli water when the rice becomes too dry.
When almost cooked, transfer in the pot the broccoli florets, season with salt and stir with the cream cheese, stirring gently with a wooden spoon.
For the vegan version, just omit the cheese.
Serve the risotto with broccoli hot, completing with a ground pepper on the surface.
Enjoy your meal!