Broccoli risotto

Name: Broccoli risotto
Prep time: 55 min
Total time: 55 min
Yield: 4
Ingredients: 2 ½ tbsp butter; 1 onion; 300 g risotto rice; 500 g broccoli; 1 dl white wine; 1 litre chicken bouillon; 80 g grated Parmesan; salt and pepper to taste; ½ tbsp olive oil; 400 g beef entrecôtes; ½ tsp salt; 2 tbsp pine nuts

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

½ tbsp butter

1 onion, finely chopped

300 g risotto rice (e.g. Arborio)

500 g broccoli, cut into florets

1 dl white wine

1 litre chicken bouillon

80 g grated Parmesan

2 tbsp butter

salt and pepper to taste

½ tbsp olive oil

400 g beef entrecôtes, cut into 1.5 cm cubes

½ tsp salt

2 tbsp pine nuts, toasted

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How it's done

Melt the butter. Sauté the onions, add the rice and broccoli and sauté until the rice is translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for about 20 mins. until the rice is creamy and al dente. Stir in the Parmesan and butter, season.

Heat the oil, brown the meat in batches for approx. 2 mins., season with salt and arrange on top of the broccoli risotto. Scatter over the pine nuts.

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