Creamy Broccoli Risotto with Lemon & Parmesan

Wash the broccoli and cut into small florets. Peel the stem and cut into fine dice. Blanch the broccoli florets in boiling salted water for about 3–4 minutes until tender-crisp, then immediately refresh in ice-cold water to preserve the vibrant green colour. Set aside one third of the nicest florets for garnishing later. Finely purée the remaining broccoli (florets and diced stem) with a ladle of hot vegetable broth.

Peel and finely chop the onion and garlic cloves. Wash the organic lemon under hot water, pat dry, and finely grate the zest. Squeeze the juice from half a lemon. Heat the vegetable broth in a separate pot and keep at a gentle simmer.

In a wide pot, heat the olive oil and half of the butter (approx. 20 g) over medium heat. Sauté the diced onion and garlic until translucent without letting them brown. Add the risotto rice and toast for 1–2 minutes, stirring constantly, until the grains are coated and slightly translucent.