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Broccoli risotto
55 m active | 55 m total
Nutrition facts per serving:
  • Energy in kcal about 652
  • Fat about 23g
  • Carbohydrates about 65g
  • Protein about 41g
This is needed
This is needed for 4 people
  • 2 tbsp butter
  • 1 onions, 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
  • 400 g beef entrecôtes, cut into 1.5 cm cubes
  • 0.5 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp pine nuts, toasted
  • 0.5 tsp salt
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And that's how it's done
And that's 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.