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We’re producers and exporters of organic vegetables who specialise in growing cauliflower and broccoli. We have extensive experience and we’re professional, ethical and agile.

Oficinas Centrales

Camino Caritat s/n
31500 Tudela – Navarra – España

Tel. +34 948 402 972
Fax +34 948 847 902

Main Offices

Camino Caritat s/n
31500 Tudela – Navarra – Spain

Tel. +34 948 402 972
Fax +34 948 847 902

Farm and Warehouse

Finca Las Torres Arana

Ctra. Alfamén km 14,5
50100 La Almunia de Dña. Godina
Zaragoza – España

We’re producers and exporters of organic vegetables

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Organic broccoli risotto and courgette

actiture.bioRecipes Organic broccoli risotto and courgette

Organic broccoli risotto and courgette

Ingredients

  • 1/2 broccoli bio Actiture
  • 1/2 courgette
  • 1 leek
  • 1 shallot
  • Chicken broth
  • Parmesan cheese
  • 1/3 glass of semi-skimmed milk

  • 2 small cups of risotto rice
  • Butter
  • 1 garlic clove
  • Olive oil
  • Salt
  • Black pepper powder
  • Spinach leaves (optional)

Instructions

  1. Chop the bio Actiture broccoli into florets and boil for 3 to 5 minutes in a pot with salted water. Drain and reserve.
  2. In a casserole fry the leek, the shallot, the courgette and the sliced garlic until it is golden brown. Add a pinch of salt.
  3. Add the rice into the casserole, mix it with the vegetables and let it cook. Meanwhile warm the chicken broth in a saucepan over low heat.
  4. VOnce the chicken broth is warm enough pour it carefully to the rice until the broth is absorbed. Continue adding broth and stirring continuously until the liquid is absorbed and the rice is al dente.
  5. Add the broccoli florets and season with black pepper.
  6. Pour the milk and let it cook until it is absorbed.
  7. Remove from heat and add butter and grated cheese. Cover the risotto with a cloth for few minutes before serving. Spinach leaves go great to finish this amazing dish.