Broccolini and lemon risotto
Experience a delightful blend of flavors with our Broccolini and Lemon Risotto! Featuring a creamy texture from basmati rice, vibrant notes of fresh parsley and lemon, and the subtle richness of grated parmesan cheese, this recipe is a perfect fusion of comfort and sophistication. Ideal for a cozy dinner or a special occasion, it’s crafted with wholesome ingredients like red onion, garlic, and broccoli, and enriched with the depth of white wine and vegetable broth. Indulge in a healthy, vegetarian dish that’s as delicious as it is nourishing.
- 04 May 2024
- Cook time 30 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Broccolini and lemon risotto is a delightful and zesty dish that combines the freshness of broccolini with the tanginess of lemon. This vegetarian recipe is perfect for those who love a creamy, comforting meal packed with flavors. Whether you’re cooking for a family dinner or a special occasion, this risotto is sure to impress.
Ingredients:
Instructions:
- Finely chop the red onion and mince the garlic cloves.
- Trim and chop the broccolini into bite-sized pieces.
- Finely chop the fresh parsley.
- In a medium saucepan, bring the vegetable broth to a simmer. Keep it warm over low heat.
- In a large, heavy-bottomed pot or deep pan, heat 1 tablespoon of olive oil over medium heat.
- Add the chopped red onion and sauté for about 5 minutes until it becomes translucent.
- Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Stir in the basmati rice, mixing well to coat the rice grains with the oil and aromatics.
- Pour in the white wine and cook, stirring frequently, until the wine is fully absorbed by the rice.
- Begin adding the warm vegetable broth to the rice mixture, one ladleful (about 1/2 cup) at a time.
- Stir continuously until each addition of broth is almost completely absorbed before adding the next ladleful. This process should take about 20-25 minutes.
6. Add the Broccolini:
- When the rice is nearly cooked (it should be creamy yet al dente), stir in the chopped broccolini.
- Continue to cook for an additional 5 minutes, allowing the broccolini to tenderize and the flavors to meld together.
- Once the broccolini is tender and the rice is cooked to your liking, remove the pot from heat.
- Stir in the finely chopped fresh parsley and the grated parmesan cheese.
- Season with salt and pepper to taste, if desired.
- Serve the risotto hot, garnished with additional parsley and parmesan if desired.
Tips:
- Use high-quality vegetable broth to enhance the flavor of your risotto.
- Keep the broth warm in a separate pot while making the risotto to ensure even cooking.
- Stir the risotto continuously to release the starch from the rice, which creates the creamy texture.
- Chop the broccolini into small, bite-sized pieces for even cooking and better incorporation into the risotto.
- Add the white wine early in the cooking process to let the alcohol cook off and leave behind its rich, aromatic flavor.
- Finish the risotto with fresh lemon zest and juice to brighten up the dish and highlight the broccolini.
- Taste as you go and adjust the seasoning with salt and pepper to suit your preference.
Your broccolini and lemon risotto is now ready to serve. This creamy and flavorful dish is best enjoyed fresh, topped with a sprinkle of grated parmesan cheese and some extra parsley for a burst of color and freshness. Pair it with a glass of white wine to complement the zesty lemon notes, and savor each bite of this delicious meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 510 grams |
| Energy | |
| Calories 220kcal | 9% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 30g | 9% |
| Fiber 4.09g | 11% |
| Sugar 6g | 6% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.67g | 6% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 80ug | 9% |
| Choline 30mg | 5% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 1.94mg | 12% |
| Vitamin B6 0.39mg | 23% |
| Vitamin B9 120ug | 31% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 120mg | 131% |
| Vitamin E 0.29mg | 2% |
| Vitamin K 240ug | 201% |
| Minerals | |
| Calcium, Ca 150mg | 11% |
| Copper, Cu 0.17mg | 0% |
| Iron, Fe 2.29mg | 21% |
| Magnesium, Mg 50mg | 12% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 580mg | 17% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 850mg | 56% |
| Zinc, Zn 1.31mg | 12% |
| Water | |
| Water 460g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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