Broccoli Bits Risotto with Three Cheeses
Prepare this original risotto with broccoli rice cooked with a delicious blend of cheeses, such as Edam cheese, gouda, blue cheese, and parmesan cheese, seasoned with a touch of nutmeg, served in a crispy baked baguette with butter. You'll love it!
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
- 2 cups whole milk
- 3 tablespoons cornstarch
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
- 2 cups Eva® broccoli bits
- 1/2 cups cheese, grated Edam
- 1/2 cups Gouda cheese, grated
- 1/4 cups blue cheese, crumbled
- 1/4 cups Parmesan cheese, grated
- parsley, for decoration
- Parmesan cheese, grated, for decoration
Preparation
15 mins
20 mins
Low
- Heat a small pot over medium heat with whole milk, add the cornstarch, and cook until it thickens. Season to taste with salt, pepper, and nutmeg.
- Add the Eva® broccoli bits and cook for about 5 minutes or until cooked.
- Add the cheeses to the previous preparation and continue cooking over low heat until melted, adjusting seasoning.
- Garnish with fresh parsley and a little grated parmesan cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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