Broccoli Risotto Tart
Equipment
- mixing bowl
Ingredients
- 400 g risotto rice 1 package
- 1 onion finely chopped
- 2 tablespoons olive oil
- 1 dl white wine
- 9 dl chicken broth made from 2 bouillon cubes
- 600 g broccoli florets
- 200 g mozzarella cheese thinly sliced
- 4 cluster or plum tomatoes thinly sliced
- 250 g ground veal
- 2 shallots finely chopped
- Salt and pepper to taste
- 1 bunch of basil finely chopped
- 16 pitted black olives
- 1 clove garlic
- 4 tablespoons olive oil
Instructions
- Preheat the oven to 200°C (392°F).
- Prepare the risotto according to the package instructions, using the chopped onion, olive oil, white wine, and chicken broth.
- Set aside.
- Cook the broccoli florets in boiling water for 10 minutes.
- Drain and set aside.
- In a frying pan, cook the ground veal until browned.
- Add the chopped shallots, salt, and pepper, and cook until softened.
- Set aside.
- In a small bowl, use a hand blender to finely chop the black olives and garlic cloves with 4 tablespoons of olive oil.
- Mix in half of the chopped basil.
- Stir the olive mixture into the prepared risotto.
- Grease an ovenproof dish and spread the risotto mixture evenly in the bottom.
- Top the risotto with the cooked veal mixture, then arrange the broccoli florets on top, with the rounded side facing up.
- Place the sliced tomatoes and mozzarella cheese on top of the broccoli in a shingled pattern.
- Season with freshly ground black pepper.
- Bake the tart in the preheated oven for 10 minutes.
- Before serving, sprinkle the remaining chopped basil over the top.
Notes / Tips / Wine Advice:
Wine Advice:
This rich and flavorful dish pairs well with a medium-bodied white wine such as Chardonnay or Sauvignon Blanc. For those who prefer red wine, a light-bodied Pinot Noir would also complement the flavors nicely. For non-alcoholic options, consider serving with sparkling water infused with a twist of lemon or lime.Nutritional Information
Calories: 430 kcal | Carbohydrates: 35 g | Protein: 20 g | Fat: 23 g | Fiber: 4 g | Sugar: 4 g
