Risotto with broccoli, hazelnuts and cannellini beans
"The risotto with broccoli, hazelnuts, and cannellini beans is a creamy and comforting first course, ideal for a warm winter menu and perfect for those following a Mediterranean diet! Easy and ready in just 35 minutes, this \"risotto\", in its vegan and vegetarian variations, is an explosion of genuine flavors. Discover now the recipe for our \"risotto with broccoli\", a delicious and healthy alternative!"
Dietary Information
Servings:
- 1
To prepare the risotto with broccoli, hazelnuts and cannellini beans, clean and chop the shallot 1. Detach the florets from the broccoli 2 and divide them in half 3.
- 2
Pour a drizzle of oil into a pan and the shallot 4, then let it brown over low heat until it becomes soft. At this point, pour in the florets, cover with the lid 6 and cook until they are soft; it will take about 10 minutes.
- 3
Once cooked, mash the florets with a fork 7 to reduce them to a puree 8. Add the cannellini beans rinsed from the water of vegetation 9.
- 4
Stir 10 and then also add the rice 11. Cook the rice by pouring in the hot vegetable broth a ladle at a time 12.
- 5
When the rice is cooked 13, plate, garnishing with coarsely chopped toasted hazelnuts 14. Your risotto with broccoli, hazelnuts and cannellini beans is ready to be served 15!
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