Risotto with Broccolini

Name: Risotto with Broccolini
Prep time: 25 min
Cook time: 35 min
Total time: 35 min
Yield: 6 portions
Ingredients: 2 oz Parmesan cheese; 2 garlic cloves; 2 oz shallots; 2 oz unsalted butter; ½ tsp salt; 4 oz sun-dried tomatoes, in oil; 8 oz fresh broccolini; 11 oz risotto rice; 2 oz dry white wine; 29 oz water; 1 heaping tsp vegetable stock paste; 4 oz toasted pine nuts

4.4 (44 ratings)

Difficulty easy

Preparation time 25 min

Total time 35 min

Serving size 6 portions

Ingredients

2 oz Parmesan cheese, in pieces
2 garlic cloves
2 oz shallots, in pieces
2 oz unsalted butter, divided
½ tsp salt, divided, to taste
4 oz sun-dried tomatoes, in oil, undrained, julienned
8 oz fresh broccolini, in florets (2 in.)
11 oz risotto rice (e.g. Carnaroli, Arborio) with 14-15 minutes cooking time (see Tip)
2 oz dry white wine
29 oz water
1 heaping tsp vegetable stock paste (see Tip)
or 1 heaping tsp homemade vegetable stock paste
4 oz toasted pine nuts, to garnish

Nutrition: per 1 portion
Calories: 2025 kJ / 484 kcal
Protein: 12 g
Carbohydrates: 52 g
Fat: 26 g
Saturated Fat: 8 g
Fibre: 5 g
Sodium: 394 mg