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BROCCOLI & LEMON RISOTTO |
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Ingredients
900 ml vegetable stock
50g unsalted butter
1 tablespoon olive oil
8 shallots, finely chopped
2 garlic cloves, crushed
275g risotto rice, such as vialone nano, carnaroli or arborio
1 glass white wine, about 125 ml
275g purple sprouting broccoli or broccoli florets
100g Parmesan cheese, freshly grated
finely grated zest of 2 unwaxed lemons
a handful of fresh flat leaf parsley
coarsely chopped, plus extra to serve
sea salt and freshly ground black pepper
Serves 4
Method
900 ml vegetable stock
50g unsalted butter
1 tablespoon olive oil
8 shallots, finely chopped
2 garlic cloves, crushed
275g risotto rice, such as vialone nano, carnaroli or arborio
1 glass white wine, about 125 ml
275g purple sprouting broccoli or broccoli florets
100g Parmesan cheese, freshly grated
finely grated zest of 2 unwaxed lemons
a handful of fresh flat leaf parsley
coarsely chopped, plus extra to serve
sea salt and freshly ground black pepper
Serves 4
Broccoli and Lemon Risotto is one of the recipes in 'risotto - 30 simply delicious vegetarian recipes from an Italian kitchen' by Ursula Ferrigno, published by Ryland Peters &Small, ISBN: 1841721115, price: 8.99.
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