Broccoli and Lemon Risotto

Cut broccoli into roses, chop stems into small cubes.

Bring the clear soup to the boil in a large saucepan. Simmer broccoli florets in it for 3 min on low heat, lift out with a slotted spoon and set aside. Then add broccoli stems, lemon zest and juice to the clear soup and make 5 min.

While the broccoli stems are cooking, heat the oil in a large heavy saucepan and sauté the onion and garlic until the onion softens. Then add the long-grain rice and stir until each grain of rice is coated with the fat.

Add 1/2 cup of the boiling clear soup, including broccoli stems, stir until clear soup is absorbed. gradually mix in 1/2 cup of the clear soup at a time, adding new only when the last unit is completely absorbed. The long grain rice should be soft but al dente, this will take about 20 min. Towards the end, add 1 dash of white wine.

Add broccoli florets and cook risotto, stirring, until broccoli florets are hot. Remove the pan from the heat and add the Parmesan cheese and butter, season with salt and pepper.

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