Creamy Coconut Broccoli Risotto

Name: Creamy Coconut Broccoli Risotto
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 2 large heads broccoli; 414 milliliters coconut milk; 2 smalls 2–3 small, fresh green chillis; 1 large leek, sliced very finely; 3 Tbsps olive oil; 255 grams risotto [arborio] rice; 85 grams pine nuts (toasted) or roasted cashews (optional); 6 servings sea salt and freshly ground black pepper; 591 milliliters wheat and gluten-free vegetable stock

Creamy Coconut Broccoli Risotto is a gluten free and vegan main course. One serving contains 512 calories, 12g of protein, and 29g of fat. This recipe serves 6. Head to the store and pick up risotto [arborio] rice, chillis, wheat and vegetable stock, and a few other things to make it today. To use up the sea-salt you could follow this main course with the Raspberry Sea Salt Brownies as a dessert.

Instructions

Heat the oil in a wide, flat pan and add the leek and chillis. Fry gently for 8–10 minutes or until they have softened.

Ingredients you will need

Chili Pepper

Leek

Cooking Oil

Equipment you will use

Frying Pan

Add the rice, stir around well and then add the coconut milk and the stock. Stir well and bring to the boil. Simmer briskly for 15–20 minutes or until most of the liquid has been absorbed.Meanwhile, cut the broccoli heads into small florets and steam briskly for 3–5 minutes or until lightly cooked but still slightly crunchy.Season the risotto to taste then gently stir in the pine or cashew nuts (if using) and the broccoli and serve at once.

Ingredients you will need

Coconut Milk