Refined broccoli risotto

Ingredients for 2 servings:

• 1 bell pepper(s), red
• 300 g broccoli
• 1 cup risotto or short grain rice
• 1 bunch of spring onions
• 4 cups vegetable broth
• 1 cup milk
• 2 tsp almond butter
• Salt and pepper, white
• Oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

vegetarian, also tastes good to children

Slice the spring onions into small rings and sauté in a little oil. Finely dice the bell peppers and add them. Sauté for three to four minutes, then add the rice and sauté briefly. Deglaze with the vegetable stock and bring to a boil. Cut the broccoli into small florets and add them. Simmer for about 10 minutes over moderate heat. Stir in the milk and almond butter and reduce the heat slightly. Continue cooking until the rice is tender and the broccoli is still slightly firm to the bite. Stir regularly and add a little more liquid if necessary to prevent burning. Season with salt and white pepper.