BROCCOLI AND COCONUT MILK RISOTTO

BROCCOLI AND COCONUT MILK RISOTTO image

Yield 6 Portions

Number Of Ingredients 9

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3 tbsp olive oil
1 large leek, sliced very finely
2-3 small, fresh green chillis
9 oz risotto [arborio] rice
1 3/4 cups coconut milk
2 1/2 cups wheat and gluten-free vegetable stock
2 large heads of broccoli
sea salt and freshly ground black pepper
3oz pine nuts (toasted) or roasted cashews (optional)

Steps:

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 (if using) and the broccoli and serve at once.