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Lemon and Broccoli Risotto

This lovely lemony risotto with crunchy broccoli, shallots and a cheeky splash of white wine is always a good vegetarian option at dinner parties.

Lemon and Broccoli Risotto

Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 55 g 2oz butter
  • 8 shallots finely chopped
  • 850 ml 1½ pt vegetable stock
  • 280 g 10oz risotto rice
  • Zest of 2 lemons
  • 1 glass white wine
  • 250 g 9oz broccoli florets, blanched for 5 mins and refreshed under cold water
  • 115 g 4oz vegetarian Pecorino cheese, grated (or vegetarian Parmesan-style cheese)
  • Fresh parsley to serve

Instructions
 

  • Heat the oil and butter in a frying pan and sauté the shallots for 5 mins. Bring the stock to a simmer in a pan. Add the rice and lemon zest to the shallots and stir for 2 mins.
  • When the mixture is hissing in the pan, add the wine, reduce the heat, then add the stock, allowing 1 ladleful to absorb at a time.
  • Add the broccoli and half the Pecorino cheese with the last ladleful of stock. Cover, set aside for 5 mins, then serve with the remaining cheese and fresh parsley on top.

Notes

To stop the rice from sticking to the pan, keep stirring the stock into it as it cooks.