BROCCOLI AND COCONUT MILK RISOTTO 西蘭花椰奶意大利飯

BROCCOLI AND COCONUT MILK RISOTTO

Wheat, gluten, corn, soya, dairy & egg free; can be nut free

An unexpected, but very delicious, combination

3 tbsp olive oil

1 large leek, sliced very finely

2–3 small, fresh green chillis

250g risotto rice

400ml coconut milk

600ml wheat and gluten-free vegetable stock

2 large heads of broccoli

sea salt and freshly ground black pepper

70g pine nuts (toasted) or roasted cashews

Heat the oil in a wide, flat pan and add the leek and chillis.

Fry gently for 8–10 minutes or until they have 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 heads 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 pine or

cashew nuts and the broccoli and serve at once.

SERVES 6 – PER PORTION

426cals – 10g protein

26g total fat – 11g sat / 6g mono / 5.5g poly

39g carbohydrate of which 2.5g sugar

2.2g fibre – 55mg sodium / 0.13g salt

43mg calcium

GOOD SOURCE OF: Vitamin B6, C & folate

Source : www.foodsmatter.com