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Lemon Broccoli Risotto

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CATEGORY CUISINE TAG YIELD
Meats, Grains November 19 1 servings

INGREDIENTS

4 c Chicken broth
2 c Water
1 lb Broccoli; cut into flowerets,
; quartered if large,
; and stems cutinto
; 1/2-inch dice
1 ts Freshly grated lemon zest
1 tb Fresh lemon juice
1 sm Onion; chopped fine
1 sm Garlic clove; minced
2 tb Olive oil
1 1/2 c Rice; (short, medium, or
; long grain)
1/2 c Freshly grated Parmesan

INSTRUCTIONS

In a large saucepan bring the broth and the water to a boil and in the
broth simmer the broccoli flowerets for 3 minutes, or until they are just
tender. Transfer the flowerets with a skimmer to a bowl and reserve them.
To the simmering broth add the broccoli stems, the zest, and the lemon
juice and simmer the mixture for 5 minutes. While the stems are cooking, in
a large heavy saucepan cook the onion and the garlic in the oil over
moderately low heat, stirring, until the onion is softened and stir in the
rice, stirring until each grain is coated with the oil. Add 1/2 cup of the
simmering broth, stems included, and cook the mixture over moderately high
heat, stirring constantly, until the broth is absorbed. Continue adding the
broth mixture, 1/2 cup at a time, stirring constantly and letting each
portion be absorbed before adding the next, until the rice is tender but
still al dente. (The rice should take about 20 minutes to become al dente.)
Stir in the reserved broccoli flowerets and simmer the risotto, sti rring,
until the flowerets are heated through. Remove the pan from the heat and
stir in the Parmesan and salt and pepper to taste.
Serves 2.
Gourmet November 1991
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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