Recipe
Broccoli Risotto
Serves 4
Approximate nutrient content per serving (256g)
| Energy | 456kcal |
|---|---|
| Protein: | 20.6g |
| Carbohydrate: | 58.5g |
| Fat: | 16.7g |
| Fibre: | 5.3g |
Ingredients:
- 2 packs of Glucerna® SR vanilla (400ml)
- 1 tablespoon of margarine
- 1 small onion, chopped
- 1 stalk of celery, chopped
- Broccoli, chopped (300g)
- Whole milk (70ml)
- 1 teaspoon black pepper
- 1 cup of uncooked long grain rice
- Parmesan cheese, grated (50g)
- Mozzarella cheese, finely sliced (70g)
Method:
- Preheat oven to 180°C / 350°F / Gas Mark 4
- Melt the margarine in a large skillet over medium heat
- Add onion, celery and broccoli to the skillet and sauté for 5 minutes
- Add Glucerna® SR, milk, mozzarella and pepper to the skillet and mix thoroughly until hot (do not boil)
- Add rice to the skillet and mix thoroughly
- Coat a 20cm square casserole dish with cooking spray
- Pour the mixture into the casserole dish
- Cover and bake in the oven for 45 minutes
- Uncover and cook for a further 15 minutes or until the rice is fully cooked and the mixture is hot and bubbly
- Sprinkle with parmesan cheese and serve immediately