Lemon & Broccoli Risotto

Ingredients:

• 1 liter vegetable/chicken broth
• 1 tbsp olive oil
• 1 smallwhite onion, finely chopped
• 2 cloves garlic chopped
• 1 1/2 cups arborio rice/atop chal if u don’t get arborio
• 1 cup white wine
• 3/4 cup broccoli florets
• 1 big handful chopped bellpepper
• Zest and juice of 1 lemon
• Freshly ground black pepper

Method:

Pour broth in a saucepan and put over medium heat. When it is hot, reduce to low.
Heat oil in a large saucepan over medium heat.

Add onion and garlic and cook for 1-2 minutes, stirring, until onion is getting translucent. Add rice and cook for 2 more minutes.
Pour wine and cook, stirring, until liquid is absorbed. Add one ladle of broth and cook, stirring occasionally, until liquid is absorbed. Add remaining broth, one ladle at a time. When adding last ladle of broth, also add broccoli & bell pepper.

Stir in lemon zest, lemon juice and pepper. Remove from heat and let sit 3 minutes before serving.