Creamy Broccoli Risotto with Lemon & Parmesan

Preparation: Wash the broccoli. Divide the tender florets into small pieces, peel the stalk and finely dice it. Finely chop the shallots and garlic. Finely grate the Parmesan or Grana Padano. Finely zest the organic lemon and squeeze 1 tbsp of juice. Heat the vegetable stock in a small pot and let it simmer gently.

Preparing the broccoli: Sauté part of the small broccoli florets (about a third) in a pan with 15 ml olive oil over medium to high heat for 4–5 minutes until al dente, lightly salt, and set aside for garnish. Blanch the remaining broccoli florets and diced stalk in the hot vegetable stock for 3 minutes, remove with a slotted spoon, and finely purée half of them with a little stock – this will give the risotto its wonderful green creaminess later on.

Starting the risotto: Heat the remaining olive oil (15 ml) and 10 g butter in a heavy pot or deep pan. Sauté the finely chopped shallots and garlic over gentle heat for 2–3 minutes until translucent. Add the risotto rice and toast, stirring, for 1–2 minutes until the grains are translucent and glossy all over.