 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
My own edited version. Ingredients:
3 tbsp olive oil |
1 small onion, diced |
1 cup risotto rice |
1 can coconut milk (about 13 oz.) |
1 1/2 cups vegetable stock (or 1 1/2 cups water, 1 cube veggie bullion) |
1 head of broccoli |
sea salt and freshly ground black pepper |
1/4 cup pine nuts, cashews or almonds, toasted (nuts are optional |
Directions:
1. Heat the oil in a wide, flat pan and add the onion. Fry gently over medium low heat for 8–10 minutes or until softened.
2. Add the rice, stir around well and then add the coconut milk and the stock. Stir well and bring to the boil. Simmer briskly for 15–20 minutes or until most of the liquid has been absorbed.
3. Meanwhile, cut the broccoli into small florets and steam briskly for 3–5 minutes or until lightly cooked but still slightly crunchy.
4. Season the risotto to taste then gently stir in the nuts (if using) and the broccoli and serve at once.
|
|