3oz pine nuts (toasted) or roasted cashews (optional)
Instructions
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.
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.
Meanwhile, cut the broccoli heads into small florets and steam briskly for 3–5 minutes or until lightly cooked but still slightly crunchy.
Season the risotto to taste then gently stir in the pine or cashew nuts (if using) and the broccoli and serve at once.
Notes
426cals – 10g protein 26g total fat – 11g sat / 6g mono / 5.5g poly 39g carbohydrate of which 2.5g sugar 2.2g fibre – 55mg sodium / 0.13g salt 43mg calcium GOOD SOURCE OF: Vitamin B6, C & folate
Nutrition Information
Calories: 426 Fat: 26g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/sides/creamy-coconut-broccoli-risotto-vegan-gluten-free-nut-free-soy-free