1/4 cup of olive oil (60 ml)
1 medium onion, finely chopped (100 g)
4 cloves of garlic, minced
2 cups of Arborio rice (400 g)
1 cup of dry white wine (240 ml)
2 liters of chicken broth
1 tablespoon of salt or to taste
2 cups of broccoli florets (200 g)
2 cups of cauliflower florets (270 g)
1/4 cup of mustard seeds
1 soup spoon of butter
1/4 cup of olive oil (60 ml)
1 medium onion, finely chopped (100 g)
4 cloves of garlic, minced
2 cups of Arborio rice (400 g)
1 cup of dry white wine (240 ml)
2 liters of chicken broth
1 tablespoon of salt or to taste
2 cups of broccoli florets (200 g)
2 cups of cauliflower florets (270 g)
1/4 cup of mustard seeds
1 soup spoon of butter
In a large skillet, heat the olive oil, onion, and garlic over medium heat until the onion is translucent
Add the rice and stir well
Join the wine, mix, and simmer until all the liquid has evaporated
Add 1 cup of chicken broth and salt, stir, and cook until all the liquid has been absorbed
Join the broccoli, cauliflower, mustard seeds, and another cup of chicken broth
Continue adding more broth as the liquid is absorbed, 1 cup at a time, until the rice is tender but still firm (about 25 minutes)
Remove from heat, add butter, transfer to a serving dish, and serve immediately
453 calories per serving
