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🍽️ Creamy Risotto with Broccolini and Parmesan

484 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp olive oil
• 300 g risotto rice
• 50 ml apple juice
• 800 ml hot vegetable broth
• salt
• pepper
• 1 tsp organic lemon zest
• 500 g broccolini (stalk broccolini)
• 60 g hazelnut kernels (4 tbsp)
• 5 g chervil (0.25 bunch)
• 30 g Parmesan (1 piece; 30% fat in dry matter)
• 60 g crème légère (3 tbsp)

Instructions

1. 1. Heat the olive oil in a pot.
2. 2. Add the rice and fry it for 2 minutes over medium heat.
3. 3. Deglaze with a little broth and let the liquid evaporate.
4. 4. Add about 200 ml of broth and let the rice absorb it while stirring occasionally.
5. 5. Continue adding broth in portions.
6. 6. Add the juice towards the end.
7. 7. Cook the rice this way for 15–20 minutes; it should still have a slight bite.
8. 8. Season the risotto with salt and pepper.
9. 9. Add the lemon zest.
10. 10. Trim and wash the broccolini.
11. 11. Cut it into bite-sized pieces.
12. 12. Steam it al dente in a steamer insert over boiling water for 5 minutes.
13. 13. Roast the nuts in a hot pan without fat over medium heat for 3 minutes.
14. 14. Chop the nuts coarsely.
15. 15. Wash the chervil.
16. 16. Shake it dry.
17. 17. Pluck the leaves.
18. 18. Grate the Parmesan finely.
19. 19. Stir the crème légère into the risotto.
20. 20. Taste the risotto again.
21. 21. Divide the risotto among 4 plates.
22. 22. Arrange the broccolini, nuts, and chervil leaves on top.
23. 23. Sprinkle with Parmesan.

Nutrition per serving

• kcal: 484
• Protein: 16 g · Fett/Fat: 17 g · Carbs: 65 g