Broccoli and Lemon Risotto
Kilombero rice is very versatile and works well in a risotto
You will need:
- 200g cooked broccoli heads steamed or boiled but still green
- 25g butter
- 1 tablespoon olive oil
- 1 red onion finely diced
- 300g white Kilombero Rice
- 100ml white wine of your choice
- Zest unwaxed scrubbed lemon
- 1 litre vegetable stock (warm)
- 50g parmesan cheese
- Why not grind over some Ukuva Lemon Pepper or Seaweed Salt to season?
What to do:
- Trim the broccoli discarding the stalks and tear the broccoli head into small pieces (flowers) and steam or boil until al dente.
- Heat the butter and olive oil in the pan and sauté the onion for 1-2 minutes. Add the rice and coat it in the melted butter and oil.
- Add the broccoli, wine and lemon zest, then the warm stock, a ladle at a time, stirring carefully.
- Continue to stir and add more stock until it has all been absorbed and the rice is cooked. Add the parmesan cheese to the risotto and stir well.
- Season with Swahili Lemon Pepper and Khoisan Seaweed Salt to taste.