Risotto with Tangerines, Walnuts, and Broccoli

Name: Risotto with Tangerines, Walnuts, and Broccoli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 250 g Broccoli; 4 piece Tangerines; 80 g Walnuts; 300 g Arborio rice; 1000 ml Vegetable broth; 150 ml Dry white wine; 50 g Butter; 30 ml Olive oil; 80 g Grated Parmesan; 1 piece Shallot; à volonté pinch Salt; à volonté pinch Pepper

Temps

40 min

Difficulté

moyen

Ingrédients

Budget

~8-12 €

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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
Heat the vegetable broth in a pot and keep it at a gentle simmer.
5 min
2
Mince the shallot and cut the broccoli into small florets.
5 min
3
Squeeze 2 tangerines to extract the juice and reserve the zest.
3 min
4
Sauté the shallot in olive oil and butter for 2 minutes.
2 min
5
Add the rice and toast for 2 minutes, stirring to coat with the fat.
2 min
6
Deglaze with the dry white wine and let it reduce completely.
3 min
7
Gradually add the hot broth one ladle at a time, stirring frequently for 18 minutes.
18 min
8
Halfway through cooking, stir in the broccoli and tangerine juice.
9
Finish with the chopped walnuts, grated Parmesan, and tangerine zest.
2 min
10
Season to taste and serve immediately with fresh tangerine segments.