Lemon and broccoli risotto

(42 ratings)

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Lemon brocolli risotto
Lemon brocolli risotto
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

This lovely lemony risotto with crunchy broccoli, shallots and a cheeky splash of white wine is always a good vegetarian option at dinner parties.


  • 1tbsp olive oil
  • 55g (2oz) butter
  • 8 shallots, finely chopped
  • 850ml (1½ pt) vegetable stock
  • 280g (10oz) risotto rice
  • Zest of 2 lemons
  • 1 glass white wine
  • 250g (9oz) broccoli florets, blanched for 5 mins and refreshed under cold water
  • 115g (4oz) vegetarian Pecorino cheese, grated (or vegetarian Parmesan-style cheese)
  • Fresh parsley, to serve

To stop the rice from sticking to the pan, keep stirring the stock into it as it cooks.


  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.
  2. 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.
  3. 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.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 570(kcal)
  • Fat 27.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(42 ratings)

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mc dicko

i used this for my meal cards 35 years ago its lovely

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