Broccoli and spinach risotto recipe

Today’s dinner – broccoli and spinach risotto was a success. Easy to make, savory and nutricious.

1 1/2 cup of sushi rice
2 1/2 cup of chicken broth
1/2 cup of white wine
1 cup of broccoli
1/2 cup of spinach
1 small onion or scallions
1/4 cup of parmezan grated cheese
3 tbsp of butter


  • Sauté broccoli and spinach in some white wine
  • When wine is absorbed, add 1/2 cup of chicken stock and let it simmer until soft
  • In a separate pan dissolve 3 tbsp of butter and sauté scallions until slightly clear
  • add rice and stir until coated and keep stirring until rice has slightly nutty smell
  • Then add 1/2 cup of white wine and let it absorb completely while continuing to stir
  • Add 1/2 cup of chicken stock while stirring constantly until absorbed
  • Keep adding chicken stock in increments of 1/2 cup and stirring untillall the stock is gone. The whole process should take about 25-30 minutes until the rice absorbs it all and reaches creamy texture. If all the stock is gone and rice is not ready, add some boiled water
  • Add broccoli/spinach mixture to the rice and keep stirring, letting all the liquid get absorbed completely
  • Add parmezan cheese
  • Serve immediately

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