Broccoli risotto

Total time: 55m
Preparation Time: 55m

For 4 people

Nutritional Information

Contains 652 Kcal, 41g Protein, 65g Carbohydrates, 23g Fat


  • 2 tbsp butter
  • 1 onions, finely chopped
  • 300 g risotto rice (e.g. Arborio)
  • 500 g broccoli, cut into florets
  • 1 dl white wine
  • 1 litre chicken bouillon
  • 80 g grated Parmesan
  • 400 g beef entrecôtes, cut into 1.5 cm cubes
  • 0.5 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp pine nuts, toasted
  • 0.5 tsp salt

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  • Melt the butter. Sauté the onions, add the rice and broccoli and sauté until the rice is translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for about 20 mins. until the rice is creamy and al dente. Stir in the Parmesan and butter, season. Heat the oil, brown the meat in batches for approx. 2 mins., season with salt and arrange on top of the broccoli risotto. Scatter over the pine nuts.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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