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Creamy Sun-Dried Tomato Risotto with Broccoli
Portions:
4
Preparation Time:
15
minutes
mins
Cooking Time:
25
minutes
minutes
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Equipment
large saucepan
Pot for boiling broth
Wooden spoon or spatula
Ingredients
▢
6
sun-dried tomatoes
sliced into strips
▢
2
spring onions
sliced
▢
350
g
broccoli florets
▢
500
ml
chicken or vegetable broth
▢
1
small
onion
finely chopped
▢
2
cloves
garlic
minced
▢
4
tablespoons
olive oil
▢
300
g
Arborio rice
▢
150
ml
dry white wine
▢
100
ml
heavy cream
▢
Salt and freshly ground black pepper to taste
▢
Fresh basil leaves
chopped
▢
100
g
shaved aged cheese
such as Parmesan or Pecorino
Instructions
In a pot, bring the chicken or vegetable broth to a boil.
Add the broccoli florets and cook for 6 minutes.
Remove the broccoli with a slotted spoon and set aside, reserving the broth.
In a large saucepan, heat the olive oil over medium heat.
Add the chopped onion and minced garlic, and cook until softened.
Stir in the Arborio rice and cook for about 3 minutes until lightly toasted, stirring constantly.
Add the sliced sun-dried tomatoes and about 1/2 cup of the hot broth to the rice.
Stir continuously until the liquid is absorbed.
Continue adding the broth, about 1/2 cup at a time, stirring frequently until the rice is cooked and creamy.
This should take about 18-20 minutes.
Once the rice is cooked, stir in the dry white wine and cook for another 2 minutes until absorbed.
Stir in the heavy cream, salt, and freshly ground black pepper to taste.
Add the cooked broccoli, sliced spring onions, and chopped basil leaves to the risotto, stirring gently to combine.
Serve the risotto hot, garnished with shaved aged cheese on top.
Notes / Tips / Wine Advice:
Wine advice:
This Creamy Sun-Dried Tomato Risotto with Broccoli pairs well with a light and fruity Pinot Grigio or a Sauvignon Blanc.
Nutritional Information
Calories:
400
kcal
|
Carbohydrates:
55
g
|
Protein:
10
g
|
Fat:
15
g
|
Fiber:
4
g
|
Sugar:
3
g
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Course
Main Dish
/
Rice
/
Vegetables
Cuisine
Italian
Diets
Gluten Free
/
Vegetarian