Cauliflower and broccoli risotto

Ingredients for 4 servings:

• 1 large onion(s)
• 1 garlic clove(s)
• 1 small cauliflower
• 1 broccoli
• 2 tsp vegetable stock powder
• 550 ml water
• 250 g risotto rice
• e.g. salt and pepper
• 20 g Parmesan, more or less if desired
• 1 tbsp butter
• some oil
• e.g. basil, fresh or dried
• e.g. oregano, fresh or dried

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

simple and super creamy

Wash the broccoli and cauliflower and cut into florets. Then cook in water with vegetable stock powder until al dente/slightly soft. Meanwhile, peel the onion and garlic and chop or finely chop. Sauté in a pan with butter and oil until translucent. Add the risotto rice and fry briefly. Using a ladle, add the stock and small pieces of vegetables to the risotto and allow the rice to absorb the liquid. Add one ladleful of stock at a time. Always wait until it becomes creamy and the rice absorbs the liquid. Always add a little bit of vegetables. Leave a little stock in the pot for the next step. Before adding the last of the stock and vegetables to the risotto, mix in the Parmesan cheese, salt, pepper, basil, and oregano to taste and season to taste. Add the remaining stock and stir until creamy and the desired consistency. If you didn’t have enough broth, simply add a little more liquid, and if it’s still too runny, let it simmer a little longer. Finally, season with salt, pepper, and Parmesan cheese. Pork medallions go perfectly with this dish. But the risotto is also delicious without meat.