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

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Niveau facile

Temps de préparation 25min

Temps total 35min

Nombre de portions 6 portions

Ingrédients

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)
ou 1 heaping tsp homemade vegetable stock paste
4 oz toasted pine nuts, to garnish

Infos nut.: par 1 portion
Calories: 2025 kJ / 484 kcal
Protides: 12 g
Glucides: 52 g
Lipides: 26 g
Graisses saturées: 8 g
Fibre: 5 g
Sodium: 394 mg