Risotto with Broccoli Rabe

Name: Risotto with Broccoli Rabe
Prep time: 25 min
Cook time: 30 min
Total time: 30 min
Yield: 6 portions
Ingredients: 60 g vegetarian hard cheese; 2 garlic cloves; 1 jar sun-dried tomatoes in oil; 2 shallots; 40 g unsalted butter; 10 g olive oil; 30 g pine nuts; 320 g risotto rice; 60 g white wine, dry; 820 g water; 1 heaped tsp vegetable stock paste, homemade; ½ - 1 tsp fine sea salt; 700 g broccoli rabe; fine sea salt; ground black pepper

4.6 ( 44 évaluations )

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Niveau moyen

Temps de préparation 25min

Temps total 30min

Nombre de portions 6 portions

Ingrédients

60 g vegetarian hard cheese cut in pieces (2 cm)
2 garlic cloves
1 jar sun-dried tomatoes in oil (total weight 280 g), with oil
2 shallots (approx. 60 g), halved
40 g unsalted butter diced
10 g olive oil
30 g pine nuts
320 g risotto rice (e.g. carnaroli, Arborio)
60 g white wine, dry
820 g water
1 heaped tsp vegetable stock paste, homemade (see tip)
ou 1 vegetable stock cube (for 0.5 l) (see tip)
½ - 1 tsp fine sea salt to taste
700 g broccoli rabe (Cime di Rapa, approx. 1000 g untrimmed), cut in pieces (1 cm)
ou 700 g turnip greens (Cime di Rapa, approx. 1000 g untrimmed), cut in pieces (1 cm)
fine sea salt to taste
ground black pepper to taste

Infos nut.: par 1 portion
Calories: 409 kcal / 1714 kJ
Protides: 15 g
Lipides: 15 g
Glucides: 51 g