Creamy Broccoli Risotto

Ingredients

• Broccoli 1 head (approx. 400g)
• Arborio rice 300g
• Onion 1 medium, finely chopped
• Garlic 2 cloves, minced
• Vegetable stock 1 litre, hot
• Dry white wine (optional) 150ml
• Unsalted butter 50g
• Olive oil 2 tbsp
• Vegetarian hard cheese (e.g., Parmesan-style) 75g, grated
• Double cream 100ml
• Lemon Zest of 1/2, juice of 1/4
• Salt to taste
• Black pepper to taste
• Fresh parsley small bunch, chopped (for garnish)

Method

1. Prepare the broccoli: Cut the florets into bite-sized pieces. Peel and finely chop the stalk. Blanch the florets in boiling water for 2 minutes, then drain and set aside. You can steam the stalk pieces with the rice later if you like.
2. In a large, deep pan or oven-safe pot, heat the olive oil and 25g of the butter over a medium heat. Add the chopped onion and cook gently for 5-7 minutes until softened but not coloured.
3. Stir in the minced garlic and cook for 1 minute more until fragrant. Add the Arborio rice and stir well to coat each grain in the oil and butter. Toast the rice for 1-2 minutes, stirring constantly.
4. Pour in the white wine (if using) and let it bubble and evaporate, stirring until it's almost completely absorbed by the rice.
5. Begin adding the hot vegetable stock, one ladleful at a time, stirring frequently. Wait until each ladleful is almost fully absorbed before adding the next. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente. If adding the chopped broccoli stalk, add it with the last few ladlefuls of stock.
6. Once the rice is cooked, stir in the blanched broccoli florets, the remaining 25g of butter, the grated vegetarian cheese, double cream, and lemon zest and juice. Stir until everything is well combined and the risotto is wonderfully creamy.
7. Season generously with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh chopped parsley.