Broccoli risotto with meat skewers

Name: Broccoli risotto with meat skewers
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Broccoli; 1 collar (approx. 150 g) Spring onions; 1-2 Garlic cloves; 15 g Butter or margarine; 160 g Long grain rice; 1 cube (10 g) Herbal "Garden Herbs"; 250 g Pork escalope; 20 (approx. 140 g) Small cherry tomatoes; 1-2 TABLESPOONS Oil; 20 g Peanut kernels

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Broccoli
1 collar (approx. 150 g) Spring onions
1-2 Garlic cloves
15 g Butter or margarine
160 g Long grain rice
1 cube (10 g) Herbal "Garden Herbs"
250 g Pork escalope
20 (approx. 140 g) Small cherry tomatoes
1-2 TABLESPOONS Oil
20 g Peanut kernels

Directions

1
Clean and wash the broccoli and cut it into small florets. Peel the stalk and cut into fine cubes. Clean and wash spring onions and cut them into rings. Peel garlic and dice finely. Heat the fat in a saucepan and fry the garlic, spring onions and rice.
2
Deglaze with 1/2 litre water. Add broccoli florets and bring to the boil. Cover and cook over low to medium heat for about 20 minutes. 5 minutes before the end of the cooking time add herbs and stir in carefully. Wash the schnitzel and tomatoes and dab dry. Cut the meat into cubes and arrange on 4 skewers alternating with the tomatoes. Heat oil in a pan and fry the skewers for about 5 minutes, turning them over. Coarsely chop the peanuts and finally add them to the hot pan. Season the broccoli risotto with salt and pepper if necessary and distribute on plates. Arrange skewers on top.
3
Cut the meat into cubes and arrange on 4 skewers alternating with the tomatoes. Heat oil in a pan and fry the skewers for about 5 minutes, turning them over. Coarsely chop the peanuts and finally add them to the hot pan. Season the broccoli risotto with salt and pepper if necessary and distribute on plates. Arrange skewers on top. Add the peanuts at the end and serve immediately