Green vegetable risotto

Name: Green vegetable risotto
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 300 g Risotto Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 l Vegetable broth (instant); 250 g Broccoli; 250 g Kohlrabi; 250 g green asparagus; 50 g Cashew nuts; 2 small bunch of parsley; 2-3 TABLESPOONS fresh squeezed lemon juice

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
300 g Risotto Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 l Vegetable broth (instant)
250 g Broccoli
250 g Kohlrabi
250 g green asparagus
50 g Cashew nuts
2 small bunch of parsley
2-3 TABLESPOONS fresh squeezed lemon juice

Directions

1
Peel and finely dice the onion and garlic. Heat oil in a pot, fry onion and garlic over low heat until transparent. Add rice and sauté briefly. Season with salt and pepper.
2
Gradually add stock, stirring from time to time. Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes. Meanwhile clean the broccoli, cut into florets from the stalk, wash and chop the florets.
3
Peel the kohlrabi and cut into sticks (stick height 1/2 cm). Wash the asparagus, cut off the woody ends, cut the asparagus spears in half lengthwise and cut into thirds. Add the vegetables to the risotto 5-10 minutes before boiling.
4
Coarsely chop the cashew nuts and roast them in a pan without fat while turning, remove. Wash parsley, shake dry, pluck leaves from the stalks and chop very finely. Add parsley and lemon juice to the risotto and fold in.
5
Arrange the risotto in bowls and sprinkle with cashew nuts.