Broccoli Risotto

Preparation/cooking time: ca. 55m

For 4 people

Nutritional Information

Contains 617 Kcal


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

Products used in this recipe

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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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