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Arroz de grelos: broccoli rabe risotto
Preparation time50 min
Cooking time50 min
Portions4
FromBrazil
Ingredients:
- 450 g risotto rice
- 150 g broccoli rabe leaves (use another variety if not available)
- 1 onion
- 2 garlic cloves
- 5 tablespoons olive oil
- 1 stock cube
- Salt, pepper
- 1.5 L water
Instructions:
- Wash the broccoli. Blanch it in boiling, salted water. It should remain firm. Strain and reserve.
- Bring 1.5 L water to boil over medium heat, with the stock cube.
- In a frying pan, heat the olive oil, add the finely chopped onion and the crushed garlic.
- Add the raw rice and sauté in the oil. It should become translucent.
- Add the stock and the broccoli, cover and leave to simmer for 15 minutes.
- Add water if necessary so that the rice stays creamy.
| Energy (Kcal) |
Proteins (g) | Carbohydrates (g) | Sugars (g) | Lipids (g) | Saturated fatty acids (g) | Omega 3 (g) |
Fibers (g) | Sodium (mg) |
| 303.1 | 4.8 | 39.1 | 1.7 | 13.5 | 1.7 | 0.1 | 2.1 | 318.0 |
The nutritionist's advice:
Broccoli is available during a large part of the year. It goes very well with many starchy vegetables. It should be cooked for only a short time, in order to remain firm.
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Last modified date: 6/30/2023
