Name: Broccolini and lemon risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: european
Ingredients: 1020.00 gm (1 litre) vegetable liquid stock; 250ml white wine; 18.20 gm olive oil; 1 red onion, finely sliced; 2 garlic cloves, crushed; 300g basmati rice; 2 bunches broccolini, roughly chopped; 125.00 ml roughly chopped parsley; 1 lemon, rind finely grated, juiced; 30g parmesan; Lemon wedges, to serve

Broccolini and lemon risotto

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Switch to basmati rice for a healthier twist on classic risotto!

Ingredients:

1020.00 gm (1 litre) vegetable liquid stock
250ml white wine
1 red onion, finely sliced
300g basmati rice
2 bunches broccolini, roughly chopped
125.00 ml roughly chopped parsley
1 lemon, rind finely grated, juiced
30g parmesan
Lemon wedges, to serve

Instructions:

Combine the stock and wine in a saucepan over gentle heat, continuing to simmer as you prepare the risotto.
In a large saucepan over medium heat, sauté the onion and garlic in oil for 3-4 minutes until soft. Stir in the rice to coat it with the oil.
Gradually incorporate a generous ladleful of the fragrant stock into the rice, stirring until it's mostly absorbed. Repeat this step, adding one ladleful of stock at a time, until the rice is perfectly cooked - tender with a hint of firmness, while attaining a creamy texture.
Combine broccolini, parsley, lemon zest, and lemon juice into the mixture. Heat until warm. Transfer to serving dishes, sprinkle with Parmesan, and garnish with lemon wedges before serving.

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