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Recipe of Risotto of Bits of Broccoli to the Three Cheeses
Eva

Eva

Recipe of Risotto of Bits of Broccoli to the Three Cheeses
Eva

Eva

Recipe of Risotto of Bits of Broccoli to the Three Cheeses
Eva

Eva

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Recipe of Risotto of Bits of Broccoli to the Three Cheeses
Recipe

Risotto of Bits of Broccoli to the Three Cheeses

15 mins
20 mins
Low
56
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Prepare this original risotto with broccoli "rice" cooked with a delicious mixture of cheeses, such as Edam cheese, gouda, blue cheese and Parmesan cheese, seasoned with a touch of nutmeg, served on a crispy baked baguette with butter. You'll love it!
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Ingredients

4 portions
  • 2 cups whole milk
  • 3 tablespoons cornstarch
  • 1 pinch salt
  • 1 pinch pepper
  • 1 pinch nutmeg
  • 2 cups broccoli Eva® bits
  • 1/2 cups cheese, Edam grated
  • 1/2 cups gouda cheese, grated
  • 1/4 cups blue cheese, fallen apart
  • 1/4 cups Parmesan cheese, grated
  • parsley, to decorate
  • Parmesan cheese, grated, to decorate

Preparation

Heat a pot over medium heat with the whole milk add the cornstarch and cook until thick. Season to your liking with salt, pepper and nutmeg.
Add the bits of broccoli Eva® and cook for 5 minutes or until cooked.
Add the cheeses to the previous preparation and continue cooking over low heat until they melt, rectify seasoning.
Garnish with fresh parsley and a little grated Parmesan cheese.

PRESENTATION

Serve the risotto on the toasted baguette.

TIPS

Add the broccoli bits to the preparation until the cheese mixture is completely melted.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
148.5
kcal
7.43%
Carbohydrate, by difference
6.8
g
2.27%
Protein
9
g
18%
Total lipid (fat)
9.5
g
14.62%
100
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Provided by USDA
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