Ingredients Jump to Instructions ↓

  1. 1tbsp olive oil

  2. 55g (2oz) butter

  3. 8 shallots, finely chopped

  4. 850ml (1 1/2 pt) vegetable stock

  5. 280g (10oz) risotto rice Zest of

  6. 2 lemons

  7. 1 glass white wine

  8. 250g (9oz) broccoli florets, blanched for 5 mins and refreshed under cold water

  9. 115g (4oz) vegetarian Pecorino cheese, grated (or vegetarian Parmesan-style cheese ) Fresh parsley, to serve

Instructions Jump to Ingredients ↑

  1. Heat the oil and butter in a frying pan and sauté the shallots for 5 mins. Bring the stock to a simmer in a pan. Add the rice and lemon zest to the shallots and stir for 2 mins. When the mixture is hissing in the pan, add the wine, reduce the heat, then add the stock, allowing 1 ladleful to absorb at a time. Add the broccoli and half the Pecorino cheese with the last ladleful of stock. Cover, set aside for 5 mins, then serve with the remaining cheese and fresh parsley on top.


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