Risotto con Broccoli

Risotto con Broccoli is a creamy, flavorful Italian rice dish that combines the nuttiness of Arborio rice with the freshness of broccoli. This hearty meal is not only satisfying but also packed with protein to fuel your day.

Ingredients

• Arborio rice - 150 grams
• Broccoli florets - 200 grams
• Vegetable broth - 500 ml
• Onion - 1 small, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Parmesan cheese - 50 grams, grated
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 1 tablespoon, chopped
• Lemon juice - 1 tablespoon

Steps

1. In a saucepan, heat the vegetable broth over low heat and keep it warm.
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and cook for another minute until fragrant.
4. Stir in the Arborio rice and cook for 2-3 minutes, stirring constantly until the rice is lightly toasted.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently. Allow the rice to absorb the broth before adding the next ladle.
6. After about 10 minutes of cooking, add the broccoli florets to the skillet. Continue to add broth and stir until the rice is creamy and al dente, about 15-20 minutes in total.
7. Once the rice is cooked, remove the skillet from heat. Stir in the grated Parmesan cheese, lemon juice, salt, and pepper to taste.
8. Garnish with chopped fresh parsley before serving.

Nutrition

• Calories: 480
• Protein: 15 g
• Carbs: 75 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• High in protein from the Parmesan cheese and broccoli, supporting muscle health.
• Rich in fiber, promoting digestive health and regularity.

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