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Arroz de Grelos: broccoli rabe risotto

Arroz de Grelos: broccoli rabe risotto
Preparation time:
50 min
Cooking time:
50 min
For 4 people
Arroz de Grelos: broccoli rabe risotto


450 g risotto rice
150 g broccoli rabe leaves (use another variety if not available)
1 onion
2 garlic cloves
5 tbsp olive oil
1 stock cube
Salt, pepper


Wash the broccoli. Blanch it in boiling, salted water. It should remain firm. Strain and reserve.
Bring 1.5 L water to boil over medium heat, with the stock cube.
In a frying pan, heat the olive oil, add the finely chopped onion and the crushed garlic.
Add the raw rice and sauté in the oil. It should become translucent.
Add the stock and the broccoli, cover and leave to simmer for 15 minutes.
Add water if necessary so that the rice stays creamy.
Energy Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
303.1 Kcal 4.8 g 1.7 g 13.5 g 1.7 g 0.1 g 2.1 g 318.0 g

The nutritionist's advice:

Broccoli is available during a good part of the year. It goes very well with many starchy vegetables. It should be cooked for only a short time, in order to remain firm.