Rarebit Risotto – a delicious recipe with vegetable broth, olive oil, arborio rice, lager, broccoli florets, mustard. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a medium saucepan, bring vegetable broth to a gentle simmer.
2
In a medium dutch oven (or large sauce pan), heat olive oil over medium high heat. Add rice and stir till well coated and golden. Add beer and stir till rice has absorbed all the liquid.
3
Ladle in a cup or so of the stock and continue stirring till liquid is absorbed, about 5 minutes. Repeat till all broth has been absorbed (stirring constantly).
4
While risotto is cooking, steam broccoli until bright green and just tender (I just pop it in a bowl, sprinkle with water, and microwave for a minute or so).
5
When the last of the broth is absorbed, add mustard and cheese and stir till cheese is melted and well combined with risotto. Stir in broccoli and tomatoes and sever immediately. Season with salt and pepper to taste.
497
kcal
Calories
14
g
Fat
75
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 cups vegetable broth (low sodium preferred), 1 tablespoon olive oil, 1 1/2 cups arborio rice, 12 ounces beer (I prefer a lager or ale), and more.
Yes, Rarebit Risotto falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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