for 4 person

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 entrecôte, cut into 1.5 cm cubes
½ tsp	salt
2 tbsp	pine nuts, toasted

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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