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Italian-Style Risotto with Potatoes and Broccoli
A creamy risotto combining the flavors of broccoli and potatoes, prepared in the traditional Italian way. A comforting and delicious dish.
45 min4 servings320 kcalDifficulty: Medium
Ingredients
- 300 g potato
- 250 g broccoli
- 200 g quinoa
- 200 ml coconut milk
- 50 g butter
- 800 ml water
- 5 g salt
- 2 g pepper
Instructions
Step 1
Cut the potatoes into small dice and cut the broccoli into small florets.
Step 2
Bring salted water to a boil in a pot.
Step 3
Add the quinoa and cook covered for 12 minutes.
Step 4
Add the diced potatoes and broccoli, cook for an additional 15 minutes.
Step 5
Pour in the coconut milk and butter, stir until you reach a creamy texture.
Step 6
Season with salt and pepper and serve hot.