Quick risotto

Name: Quick risotto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Broccoli; 7-10 Tbsp Salt; 3 small onions; 1-2 Garlic cloves; 2 TABLESPOONS Olive oil; 200 g 8 minutes rice (by force); 1/8 l White wine; 125 g frozen peas; 1 package (30 g) frozen Italian herbs; 7-10 Tbsp Pepper; 100 g Whipped cream; 40 g Parmesan cheese

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Broccoli
7-10 Tbsp Salt
3 small onions
1-2 Garlic cloves
2 TABLESPOONS Olive oil
200 g 8 minutes rice (by force)
1/8 l White wine
125 g frozen peas
1 package (30 g) frozen Italian herbs
7-10 Tbsp Pepper
100 g Whipped cream
40 g Parmesan cheese

Directions

1
Clean and wash the broccoli and cut it into small florets. Cook in boiling salted water for about 5 minutes and drain. Peel and slice the onions. Peel garlic and press it through a garlic press. Heat the oil. Fry garlic and onion slices in it. Add rice, also fry.
2
Deglaze with white wine and 1/2 litre water. Add peas and herbs. Season with salt and pepper and cook for about 8 minutes. Refine with cream. Heat broccoli in it. Slice Parmesan cheese over it. Season again and serve