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:
  1. Trim the broccoli discarding the stalks and tear the broccoli head into small pieces (flowers) and               steam or boil until al dente.
  2. 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.
  3. Add the broccoli, wine and lemon zest, then the warm stock, a ladle at a time, stirring carefully. 
  4. 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.
  5. Season with Swahili Lemon Pepper and Khoisan Seaweed Salt to taste.


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