Summary

Ingredients

• 4 tablespoon olive oil
• 2 leeks, sliced
• 2 cloves garlic, chopped
• 250 g rice (risotto rice)
• 150 ml white wine, dry
• 1.2 liters vegetable stock, hot
• 500 g broccoli, small florets
• 25 g herbs, mixed, chopped (basil, chives, parsley)
• 125 g cheese (oat cheese), firmer
• 50 g parmesan, freshly rated
• salt
• pepper

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Instructions

1. Heat the oil and sauté the leek and garlic for 5 minutes until soft.
2. Add the rice and stir until it is well covered with oil. Pour the wine over the rice and bring it to the boil. Cook, stirring, until the wine has completely evaporated. Pour in a ladle of the hot broth. Stir until the liquid is completely absorbed by the rice. Continue in this way until the broth is used up and the rice has a firm consistency.
3. This takes about 20 minutes.
4. After 10 minutes add the broccoli.
5. Stir the herbs and both types of cheese into the rice and then season with salt and pepper.
6. Let the risotto rest for a few minutes before serving.