Bellaverde® Broccoli, Parmesan and Lemon Risotto Recipe
Bellaverde® Broccoli, Parmesan and Lemon Risotto
Preparation: 5 mins
Cook: 25 mins
Per Serving: 465 calories, 12.8g fat, 6.2g saturated fat, 13.6g protein, 3.8g fibre, 75.5g carbohydrate, 1.26g salt Contains 1 of your 5-a-day
What you'll need:
1.2ltr hot vegetable or chicken stock (Kallo low salt stock cube)
1 onion, chopped
1 clove garlic, crushed
350g arborio rice
150ml dry white wine
Zest and juice 1 lemon
200g Bellaverde® broccoli
50g Pecorino or Parmesan cheese, grated
A handful of rocket leaves to serve
Season with salt and pepper to taste
What to do:
1 Place the stock in a medium pan and keep hot on a low heat. Melt the butter in a large pan, add the onion and garlic and saute for 3 mins or until soft but not coloured.
2 Stir in the rice until the grains are coated in butter, then add the white wine, lemon zest and juice and cook, stirring until the liquid has been absorbed.
3 Add a ladle of the hot stock and cook, stirring occasionally until the liquid has been absorbed. Repeat adding the stock, cooking and stirring occasionally until three quarters of the stock has been used.
4 Cut the bellaverde® stems into 5cm pieces and add to the rice with a little salt and plenty of ground black pepper. Continue to cook, adding the stock as before until the grains of rice are plump and tender about 20 mins. The risotto should still be quite saucy add a little more water if it seems a bit stodgy. Remove from the heat, stir in the cheese, then adjust the seasoning to taste. Serve straight away topped with some fresh rocket leaves if liked.
Recipe courtesy of www.bellaverde.co.uk
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