Greek-style risotto with spinach and Tenderstem® broccoli
Method
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- Cook the Tenderstem® broccoli – either boil for 2-3 minutes or roast for 7 minutes at 180°C (350°F). Once cooked, reserve a few stems and finely chop the rest.
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2. Meanwhile, heat the oil in a large pan and gently cook the spring onions and 2 tbsp each of the parsley and dill for 5 minutes. Reserve the remaining herbs.
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3. Add the chopped spinach, chopped Tenderstem® broccoli and salt and cook for a couple of minutes until the spinach wilts.
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4. Stir in the rice and lemon juice. Add the stock and bring to a gentle simmer.
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5. Cover the pan tightly and cook over very low heat for 10 minutes. Open the pan and give the rice a stir – you might need to add a bit more stock or hot water if the pan is very dry.
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6. Cook for a further 5 minutes, covered. The rice should have absorbed all the water and be cooked but still a bit al dente. Take the pan off the heat and keep covered – the steam will finish cooking the rice.
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7. Stir in the reserved parsley and dill and taste, adding more salt or lemon juice if required
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8. Transfer to a platter and add the reserved Tenderstem® broccoli on top. Drizzle with a little extra olive oil, if you like. Scatter the feta cheese, if using, and garnish with the lemon zest and mint.
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
