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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 portions
Cuisine: italienne
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

A creative risotto that combines the sweetness of pumpkin with delicate saffron notes, served alongside crispy roasted broccoli.

60 min4 servings380 kcalDifficulty: Medium

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

Instructions

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

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