Pumpkin and Saffron Risotto with Roasted Broccoli

Name: Pumpkin and Saffron Risotto with Roasted Broccoli
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 400 g Broccoli; 200 g Potato; 200 ml Coconut milk; 250 g Arborio rice; 800 ml Vegetable broth; 1 piece White onion; 150 ml Dry white wine; 0.5 g Saffron; 80 g Parmesan; 50 g Butter; 40 ml Olive oil; 5 g Salt; 2 g Pepper

Temps

60 min

Difficulté

moyen

Ingrédients

Budget

~12-16 €

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Valeurs nutritionnelles

Score santé

Moyen · /100

380 kcal

par portion

24 gProtéines

15 gLipides

38 gGlucides

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Etapes

1
Preheat the oven to 200°C. Cut the broccoli into florets, brush with olive oil, salt and pepper. Roast for 20 minutes.
20 min
2
Heat the broth in a saucepan and steep the saffron in it.
5 min
3
Finely slice the onion. Melt the butter in a pan and sauté the onion for 3 minutes.
3 min
4
Add the rice and toast for 2 minutes while stirring constantly.
2 min
5
Pour in the white wine and let it reduce completely.
3 min
6
Gradually add the hot broth with the coconut milk while stirring regularly for 18 minutes.
18 min
7
Finish with butter and grated Parmesan, mix well for creaminess.
2 min
8
Pour into bowls, top with roasted broccoli and serve immediately.
3 min