'1/4 cup arachidic oil (60 ml)'
'1 medium onion, finely chopped (100 g)'
'4 cloves of garlic, minced'
'2 cups Arborio rice (400 g)'
'1 cup dry white wine (240 ml)'
'2 liters chicken broth'
'1 tablespoon or to taste salt'
'2 cups broccoli florets (200 g)'
'2 cups cauliflower florets (270 g)'
'1/4 cup mustard seeds'
'1 tablespoon butter'
'1/4 cup arachidic oil (60 ml)'
'1 medium onion, finely chopped (100 g)'
'4 cloves of garlic, minced'
'2 cups Arborio rice (400 g)'
'1 cup dry white wine (240 ml)'
'2 liters chicken broth'
'1 tablespoon or to taste salt'
'2 cups broccoli florets (200 g)'
'2 cups cauliflower florets (270 g)'
'1/4 cup mustard seeds'
'1 tablespoon butter'
'In a large skillet or Dutch oven, heat the oil over medium heat
Add the onion and garlic and cook until the onion is translucent.'
'Add the rice and stir well to combine.'
'Add the wine, stirring to combine, and bring to a boil
Reduce the heat to low and simmer until the liquid has been absorbed.'
'Add 1 cup of chicken broth and the salt, stirring to combine
Cook until the liquid has been absorbed.'
'Add the broccoli, cauliflower, mustard seeds, and another 1 cup of chicken broth
Continue adding the broth in 1-cup increments, stirring constantly, 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'
