Lemon and Broccoli Risotto
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.