Broccoli Risotto

Name: Broccoli Risotto
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 chicken broth tablets dissolved in 3 cups of hot water (720 ml); 1 cup of rice (200 g); 2 cups of broccoli florets (200 g); 2 cups of cauliflower florets (160 g); 1/3 cup of butter (60 g); 4 spoonfuls of coarsely chopped onion; 1 cup of creamy ricotta cheese (250 g)

1
1 1/2 chicken broth tablets dissolved in 3 cups of hot water (720 ml)
2
1 cup of rice (200 g)
3
2 cups of broccoli florets (200 g)
4
2 cups of cauliflower florets (160 g)
5
1/3 cup of butter (60 g)
6
4 spoonfuls of coarsely chopped onion
7
1 cup of creamy ricotta cheese (250 g)

Ingredients

1
1 1/2 chicken broth tablets dissolved in 3 cups of hot water (720 ml)
2
1 cup of rice (200 g)
3
2 cups of broccoli florets (200 g)
4
2 cups of cauliflower florets (160 g)
5
1/3 cup of butter (60 g)
6
4 spoonfuls of coarsely chopped onion
7
1 cup of creamy ricotta cheese (250 g)

Directions

1
In a large saucepan, bring the chicken broth to a boil over high heat
2
Add the rice, broccoli, and cauliflower, cover, and cook until the rice is al dente (about 15 minutes)
3
In a medium frying pan, melt the butter over high heat and sauté the onion until it's soft (about 4 minutes)
4
Transfer to the saucepan with the rice, add the ricotta cheese, and stir well
5
Serve immediately in a dish
6
474 calories per serving