Servings: 2-3
Ingredients
For the Risotto
- 200 g Carolina rice
- 600 ml vegetable broth
- 1 small onion
- 1 clove garlic
- 2 tbsp olive oil
- 20 g butter
- Pepper
For the Broccoli Cream
- 250 g broccoli
- 80 g cream cheese
- 40 ml heavy cream
- A little water from cooking the broccoli
- Salt
- Pepper
For the Crispy Broccoli Florets
- 150 g broccoli, cut into small florets
- 1 tbsp sesame oil
- 1 tbsp soy sauce
- 1 small clove garlic
- ½ tsp ginger
- A few sesame seeds
Instructions
Broccoli Cream Boil the broccoli for 5–6 minutes until soft, reserving a little of the cooking water. Transfer the broccoli, cream cheese, heavy cream, and a little of the reserved water to a blender. Blend until you have a very smooth, green cream.
Risotto In a pot, heat the olive oil and butter. Sauté the onion for 3 minutes. Add the garlic and rice, stirring for 1 minute until the rice is glossy. Pour in the vegetable broth and cook for 15 minutes until ready. Finally, stir in the broccoli cream until you have a creamy, green risotto.
Crispy Broccoli Florets In a very hot pan or wok, add the sesame oil and then the broccoli florets. Sauté strongly for 2–3 minutes. Add the garlic, ginger, soy sauce, and finally the sesame seeds. The florets should remain crispy and bright green. Once all components are ready, place the risotto first on the plate. Top with the crispy broccoli florets and garnish with a little sesame oil, pepper, and sesame seeds.
If you add a little lemon zest, the flavor becomes fresher. You can also add some Parmesan cheese to the risotto for a richer texture.
Caution! The florets must be cooked very quickly to remain crispy.
