Green risotto with broccoli
With this healthy recipe, you can make the perfectly creamy risotto easily in no time – vegan risotto with lots of green vegetables, spinach and hazelnuts!
Servings: 4 people
Ingredients
- 400 g broccoli
- 200 g fennel
- 1 l vegetable broth
- ½ onion
- 1 garlic clove
- 1 tbsp olive oil
- 240 g round grain rice
- 100 ml vegan white wine
- 100 g cabbage finely chopped
- 100 g spinach fresh or frozen
- 25 g vegan butter or margarine
- salt and pepper
- to garnish: hazelnuts, pomegranate seeds or apple slices
Instructions
- Cut the broccoli into small rosettes, peel its stunk and cut into thin slices. Cut the green ends of the fennel into thin slices as well. Boil the pieces in salted water for 5 minutes, separate from the water and rinse immediately with cold water to preserve the green colour.
- Heat the vegetable broth in a pot.
- Finely chop the onion, garlic and the remaining fennel. Fry the onion with the olive oil in a saucepan over medium heat for 5 minutes. Then add garlic, fennel and rice and fry for another 3 minutes until the rice becomes slightly glassy.
- Drain the saucepan with the white wine and then pour in the vegetable stock: so much that the rice is slightly covered with it. Then let the rice simmer for 16 minutes or longer if desired. Stir constantly with a wooden spoon and add more vegetable stock as soon as the liquid has reduced.
- Just before the end of the cooking time of the risotto, add the spinach and finely chopped white cabbage.
- After 16 minutes, remove the risotto from the heat, add margarine and cooked broccoli to the rice, salt and pepper it to taste. After a brief stir, cover the pan and let it stand for 3 minutes.
- Then stir again briefly and serve with hazelnuts, pomegranate seeds or apple slices.