Broccoli and Toasted Almond Risotto

Name: Broccoli and Toasted Almond Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 300 g Arborio rice; 400 g broccoli florets; 60 g almonds; 1000 ml vegetable broth; 150 g onion; 15 g garlic; 80 g parmesan; 30 ml olive oil

Nutty and nutritious, this risotto combines finely chopped broccoli with the crunch of toasted almonds.

Total: 40 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 485
Protein: 16 g
Fat: 18 g
Carbs: 65 g

Ingredients

for 4 servings

Arborio rice300 g
broccoli florets400 g
almonds60 g
vegetable broth1000 ml
onion150 g
garlic15 g
parmesan80 g
olive oil30 ml

Method

4 steps

Heat olive oil in a large pan and sauté finely chopped onion and minced garlic until translucent.
Add Arborio rice to the pan and toast for 2 minutes, then gradually add vegetable broth one ladle at a time, stirring until absorbed.
Steam broccoli florets until tender, chop finely, and stir into the risotto once the rice is cooked.
Stir in grated parmesan cheese and serve topped with toasted almond slivers.