Broccoli risotto
Anna Schmitz
People: 1
45 min

Ingredients

2 tbsp
Agave Nectar
1
Broccoli
40 grams
Cashews
0.5
Cauliflower
1 tbsp
Coconut Oil
3 tbsp
Ginger
1 tbsp
Lemon
130 grams
Risotto Rice
2 tbsp
Soy Sauce

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Prep

  1. Wash and cut your Broccoli and Cauliflower so that they all have a similar size and shape.
  2. Finely chop your Ginger.

Heating Steps

  1. Bring water to a boil, so it is ready to be added to rice later. How much? About 5 times more water than rice. (Use vegetable stock instead of water for the best results).
  2. Toast Cashews on a hot and dry pan. Then remove from pan.
  3. Add your rice to the frying pan and toast for a few minutes (be careful not to burn it).
  4. For the most flavor: add a splash of white wine or lemon juice before adding your hot water/stock.
  5. Add small batches (about a 1/2 cup) of your water or stock while stirring constantly. Make sure to wait until it is fully absorbed before adding more. Stop adding liquids when your rice becomes al dente.
  6. Heat clear oil in a pan, add broccoli and cauliflower with ginger and fry for 15 minutes.

Finishing Touches

  1. Mix Agave Nectar, Coconut Oil and Soy Sauce together in a bowl, then drizzle on top of your risotto.
  2. Add Cashews on top.