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Coconut Broccoli Risotto Recipe

Coconut Broccoli Risotto Recipe

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Ingredients

Count

Nutrition

584

Calories

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Ingredients:

Serving

3 tbsp olive oil
1 small onion, diced
1 cup risotto rice
1 can coconut milk (about 13 oz.)
1 1/2 cups vegetable stock (or 1 1/2 cups water , 1 cube veggie bullion)
1 head of broccoli
sea salt and freshly ground black pepper
1/4 cup pine nuts , cashews or almonds, toasted

Directions:

Heat the oil in a wide, flat pan and add the onion. Fry gently over medium low heat for 8–10 minutes or until softened.
Add the rice, stir around well and then add the coconut milk and the stock. Stir well and bring to the boil. Simmer briskly for 15–20 minutes or until most of the liquid has been absorbed.
Meanwhile, cut the broccoli into small florets and steam briskly for 3–5 minutes or until lightly cooked but still slightly crunchy.
Season the risotto to taste then gently stir in the nuts (if using) and the broccoli and serve at once.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	583.63 Kcal (2444 kJ)
Calories from fat	217.07 Kcal
		% Daily Value*
Total Fat	24.12g	37%
Sodium	9324.88mg	389%
Potassium	265.28mg	6%
Total Carbs	74.84g	25%
Sugars	1.2g	5%
Dietary Fiber	1.61g	6%
Protein	5.65g	11%
Vitamin C	23.9mg	40%
Iron	2.4mg	14%
Calcium	26.5mg	3%

Amount Per 100 g
Calories	278.63 Kcal (1167 kJ)
Calories from fat	103.63 Kcal
		% Daily Value*
Total Fat	11.51g	37%
Sodium	4451.73mg	389%
Potassium	126.64mg	6%
Total Carbs	35.73g	25%
Sugars	0.57g	5%
Dietary Fiber	0.77g	6%
Protein	2.7g	11%
Vitamin C	11.4mg	40%
Iron	1.2mg	14%
Calcium	12.6mg	3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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