Broccoli And Coconut Milk Risotto

1. 1

   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.

2. 2

   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.

3. 3

   Meanwhile, cut the broccoli heads into small florets and steam briskly for 3-5 minutes or until lightly cooked but

4. 4

   still slightly crunchy.

5. 5

   Season the risotto to taste then gently stir in the pine or cashew nuts (if using) and the broccoli and serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.