Broccoli and Peas Risotto

Broccoli and Peas Risotto Recipe

A perfect meal for your mind and soul with a light texture and flavor
Yield: 4    Preparation Time:     Cooking Time:
This dish has an incredibly creamy texture and its flavor is mild and well-balanced.


500ml vegetable stock
2 medium garlic cloves, grated
200g Arborio rice
2 medium onions, finely chopped
125ml dry white wine
300g fresh broccoli florets
2 tablespoons extra-virgin olive oil
150g frozen peas
125ml heavy cream
Handful fresh parsley, roughly chopped
Salt and freshly ground white pepper

To serve:
Grated parmesan cheese

Recipe Instructions

Cook the vegetables.
Bring salted water to the boil and add the broccoli and peas. Cook for about 3 – 4 minutes and then drain.

Cook the stock.
Simmer the stock in a medium saucepan and keep it warm over a low heat.

Make the rice.
Heat the oil in a saucepan and add the onions. Gently cook them until they begin to soften, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the rice with a wooden spoon and cook for 1 minute. Pour in the wine and let it simmer for 2 minutes stirring constantly. Begin to add the stock one spoonful at a time giving the liquid time to absorb into the rice before adding more. Stir frequently through this process. Cook until the rice is soft and creamy – 25 minutes.

To finish.
Stir in the broccoli, peas, parsley and cream. Add salt and pepper to taste. Sprinkle with parmesan cheese and serve.