for 4 people

Ebly risotto

1 tbsp	olive oil
2	garlic cloves, finely chopped
250 g	pre-cooked durum wheat (Ebly®)
6 dl	water
100 g	blue cheese (e.g. Gorgonzola), crumbled
1	organic lemon, grated zest and 2 tbsp of juice
½ tsp	salt
a little	pepper

Tenderstem broccoli

	olive oil for frying
400 g	tenderstem broccoli
¾ tsp	salt
a little	pepper

To serve

100 g	blue cheese, crumbled
50 g	pitted dates, quartered lengthwise
50 g	salted, roasted pistachios

How it's done

Ebly risotto

Heat the oil in a pan. Briefly sauté the garlic. Add the Ebly and sauté until translucent, stirring constantly. Pour in the water, bring to the boil. Reduce the heat, simmer for approx. 8 mins., stirring occasionally. Mix in the cheese, lemon zest and lemon juice, season, leave to stand for approx. 5 mins.

Tenderstem broccoli

Heat the oil in a non-stick frying pan. Stir fry the tenderstem broccoli in batches for approx. 8 mins, season.

To serve

Plate up the Ebly risotto and broccoli, top with the cheese, dates and pistachios.

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