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🍽️ Creamy Risotto with Green Vegetables

580 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 tbsp butter
• 1 bay leaf
• 400 g broccoli florets
• 200 broad beans (shelled)
• 1 bunch spring onions
• 125 ml dry white wine
• 600 ml poultry broth
• 250 g risotto rice
• 80 g Parmesan (freshly grated)
• salt
• chili flakes
• tarragon leaves (for garnish)

Instructions

1. 1. Heat a large pan or pot over medium heat.
2. 2. Peel the onion and dice it into very small cubes.
3. 3. Sauté the onion cubes in the pot until they are soft and translucent.
4. 4. Add the rice to the pot and stir briefly to lightly toast it.
5. 5. Deglaze the rice with wine and let the liquid reduce completely.
6. 6. Pour in enough broth to just cover the rice.
7. 7. Let the risotto simmer gently and stir occasionally.
8. 8. Add the bay leaf to the pan.
9. 9. Add the remaining broth gradually, only adding more once the previous amount has been absorbed.
10. 10. Cook the rice for a total of about 15 to 20 minutes until it is almost done.
11. 11. Thoroughly wash the broccoli and beans.
12. 12. Bring a pot of salted water to a boil.
13. 13. Boil the broccoli and beans for 2 to 3 minutes until they are very al dente.
14. 14. Immediately shock the vegetables with cold water to stop the cooking process.
15. 15. Let the vegetables drain.
16. 16. Wash the spring onions and pat them dry.
17. 17. Slice the spring onions into thin rounds.
18. 18. Add the prepared vegetables and spring onions to the risotto.
19. 19. Let everything finish cooking together for the last 10 minutes.
20. 20. Stir the Parmesan into the finished risotto.
21. 21. Season the dish with salt and chili flakes to taste.
22. 22. Serve the risotto immediately, garnished with fresh tarragon.

Nutrition per serving

• kcal: 580
• Protein: 22 g · Fett/Fat: 18 g · Carbs: 78 g