Lemon And Broccoli Risotto Recipe

Cooking Directions

• STEP 1.In a large saucepan, heat olive oil over medium heat. Add diced onion and cook until translucent.
• STEP 2.Add Arborio rice to the pan and stir to coat the grains with oil. Cook for a few minutes until the rice becomes slightly toasted.
• STEP 3.Gradually add vegetable broth to the pan, stirring constantly. Allow the rice to absorb the broth before adding more. Continue this process until the rice is cooked al dente.
• STEP 4.Stir in the chopped broccoli florets and cook for an additional 2-3 minutes until they are tender but still retain their vibrant green color.
• STEP 5.Remove the pan from heat and stir in lemon zest, lemon juice, and grated Parmesan cheese. Season with salt and pepper to taste.
• STEP 6.Let the risotto rest for a few minutes before serving. Garnish with fresh parsley and additional Parmesan cheese, if desired.
• STEP 7.Serve the lemon and broccoli risotto hot and enjoy!

Cooking Tips

• Toasting the rice before adding the broth helps to enhance the nutty flavor of the risotto.
• Make sure to stir the risotto constantly while adding the broth to prevent it from sticking to the pan.
• For a creamier texture, you can add a splash of heavy cream or butter at the end of cooking.

Storage and Serving

• Leftover risotto can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, add a splash of broth or water to the risotto and heat it in a saucepan over low heat, stirring occasionally.
• Serve the lemon and broccoli risotto as a main course with a side salad, or as a side dish alongside grilled chicken or fish.