Broccoli & lemon risotto

Broccoli & lemon risotto

Ingredients

Risotto/ Arborio rice 100 gm        broccoli florets 100gm        olive oil 20 ml

Onion chopped 30 gm     vegetable stock/ water 350 ml         parmesan cheese 40 gm        salt      butter 30 gm           dill leaves 10 gm      lemon juice 15 ml

Method

1)      blanch broccoli florets is salted boiling water & drain. Make a fine puree.

2)       For the risotto, heat some olive oil in a pan & sauté the rice till all the grains are coated evenly.

3)      Mix in the chopped onion & add the vegetable stock.

4)      Stir constantly to obtain a creamy consistency.

5)       Cook toll firm to bite ( al dente)

6)       Remove the risotto from the flame & mix in the broccoli puree, cheese, butter, lemon juice & dill leaves.

7)      Mix well & check for seasoning.

8)      Serve hot garnished with cheese flakes & dill sprigs.

ps- broccoli is a good source of anti-oxidants, i.e., when eaten regularly helps to prevent some forms of cancer.