Two final exams are (well) done, three are still to come. After a week of studying a lot and not cooking, I really wanted to make myself a nice dinner.
I’ve been craving risotto for weeks now but never felt like making it. While trying to find something to make for tonight, I decided it was time to answer my craving ;).
The only risotto I’ve ever tasted was the one my mother used to make. She mostly made mushroom or tomato risotto and tonight I decided to go with a more flavorful one.
Adaptation of “Risotto au citron et au brocoli”, Menu végé, Modus Vivendi
- 1 liter vegetable broth
- 1 tbsp olive oil
- 1 small (or 1/2 big) white onion, finely chopped
- 2 cloves garlic, pressed
- 1 1/2 cups arborio rice
- 1 cup dry white wine
- 3/4 cup broccoli florets
- 1 big handful finely chopped fresh parsley
- Zest and juice of 1 lemon
- Freshly ground black pepper
Directions: Pour broth in a saucepan and put over medium heat. When it is hot, reduce to low.
Heat oil in a large saucepan over medium heat. Add onion and garlic and cook for 1-2 minutes, stirring, until onion is getting translucent. Add rice and cook for 2 more minutes.
Pour wine and cook, stirring, until liquid is absorbed. Add one ladle of broth and cook, stirring occasionally, until liquid is absorbed. Add remaining broth, one ladle at a time. When adding last ladle of broth, also add broccoli.
Stir in parsley, lemon zest, lemon juice and pepper. Remove from heat and let sit 3 minutes before serving.
Makes 4 servings
This risotto was incredible! I looooved the lemon flavor.
You can garnish with parsley or add grated Parmesan cheese!
Have a great weekend!