Bellaverde® Broccoli, Parmesan and Lemon Risotto Recipe

Bellaverde® Broccoli, Parmesan and Lemon Risotto

Preparation: 5 mins
Cook: 25 mins

Serves 4

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)

25g butter

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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Members Comments

Comment by: jayprime 10 September 2012 - 11:08

This recipe should be labelled "ADVERTISEMENT" since it is submitted by one specific producer of Broccoli.
"Bellaverde" is the name of the supplier, not the name of a variety of broccoli available from any supplier!

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