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Heart Failure

Arroz de grelos: broccoli rabe risotto

Arroz de grelos: broccoli rabe risottoimage
image showing recipe preparationPreparation timeelementPreparation time50 min
image showing recipe preparationCooking timeelementCooking time50 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromBrazil


  • 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


  • 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.


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.