Lemon & Broccoli Risotto

Ingredients

1 lemon
6 1/2 cups water
3 tsp vegetable stock powder
450g broccoli
1/4 cup olive oil
1 tbs butter
8 shallots, finely chopped
2 cloves garlic, crushed
2 cups arborio rice
1/4 cup dry white wine
2 tbs butter
1/4 cup chopped fresh parsely
1/3 cup finely grated parmesan
salt & pepper

 

Method

Cut broccoli into small florets and the stems into thin slices. Use a zester or grater to remove the rind from the lemon. Juice the lemon and reserve 2 tbs of it.

Place water and stock powder in a medium saucepan. Cover and bring to the boil over high heat. Reduce to medium low heat and stir in brocoli stems. Season with a little salt & peper, cover and simmer.

Heat the oil and butter in a large havy based saucepan over medium heat until foaming. Add shallots and cook for 2 minutes, stiring. Add garlic and cook for a further 1 minute, stiring.

Add the rice and stir over medium heat for 1 minute or until well coated with butter and oil. The grains should have a glassy appearance.

Add wine and use a wooden spoon to stir until it is all absorbed. Add a ladleful (about 1/2 cup) of simmering stock and stir until absorbed. Repeat untill only 1 cup of stock is left, stiring continuously. Keep the stock covered between additions. Add remaining broccoli with the next ladelful of stock and stir until it is absorbed and the broccoli is tender. Add more stock if needed. This will take about 30 minutes.

Remove from heat. Stir in parsely, lemon juice, extra butter and half the parmesan. Season with salt & pepper. Spoon into serving bowls, sprinkle with a little lemon rind and the remaining parmesan.