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Woman's Hour Βι¶ΉΤΌΕΔ Radio 4 |
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BROCCOLI & LEMON RISOTTOIngredients900 ml vegetable stock50g unsalted butter 1 tablespoon olive oil 8 shallots, finely chopped 2 garlic cloves, crushed 275g risotto rice, such as vialone nano, carnaroli or arborio 1 glass white wine, about 125 ml 275g purple sprouting broccoli or broccoli florets 100g Parmesan cheese, freshly grated finely grated zest of 2 unwaxed lemons a handful of fresh flat leaf parsley coarsely chopped, plus extra to serve sea salt and freshly ground black pepper Serves 4 Method900 ml vegetable stock50g unsalted butter 1 tablespoon olive oil 8 shallots, finely chopped 2 garlic cloves, crushed 275g risotto rice, such as vialone nano, carnaroli or arborio 1 glass white wine, about 125 ml 275g purple sprouting broccoli or broccoli florets 100g Parmesan cheese, freshly grated finely grated zest of 2 unwaxed lemons a handful of fresh flat leaf parsley coarsely chopped, plus extra to serve sea salt and freshly ground black pepper Serves 4 Broccoli and Lemon Risotto is one of the recipes in 'risotto - 30 simply delicious vegetarian recipes from an Italian kitchen' by Ursula Ferrigno, published by Ryland Peters &Small, ISBN: 1841721115, price: 8.99. If you like this recipe, then you may like Broccoli &Lemon Risotto Back to the recipe page |
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