Broccoli Risotto

Cut onion and garlic into very fine cubes, sauté in olive oil on 2 or automatic cooking plate 4-5 until light yellow. Add the washed and repeatedly well-dried long-grain rice, sauté briefly.

Cut washed broccoli into small roses and pieces, add to long-grain rice form. Gradually pour clear soup, cook risotto al dente (still with bite) for about 15 minutes, stirring frequently. Add whipped cream and grated cheese to the long grain rice, season with salt and enough freshly ground black pepper. Serve hot.

A simple meal, perhaps served with a leaf salad or “short fried” to the table.

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