Broccoli Risotto with Corn




Rating: 3.30 / 5.00 (105 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:













Instructions:

Wash the broccoli, cut into small pieces and cook until al dente.

Peel the onions and garlic and cut into small cubes.

Gently heat the oil in a saucepan. Sauté onion and garlic cubes over low heat until onions are translucent. Add the rice and fry briefly. Caution: The ingredients must not brown in the process!

Deglaze with the vegetable soup (the rice should be covered with soup) and stir. Once the rice has absorbed the liquid, add more soup. Repeat this process until the rice is cooked and nice and creamy. Add salt, pepper and season to taste.

Mix butter and some of the Parmesan into the finished risotto. Stir in the broccoli and corn.

Arrange the risotto in bowls or deep plates, garnish with fresh herbs, sprinkle with the remaining Parmesan to taste and serve.

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