Broccoli Lemon Risotto

• 1.2 l vegetable/chicken broth
• 1 Tbsp Olive Oil
• 1 Onion
• 375 g Arborio rice
• 2 tsp Lemon Zest
• 130 ml white wine
• 1 head broccoli
• 80 g Parmesan
• 2 tsp lemon juice
• 2 tsp thyme

1. Mince Onion and cut broccoli
2. Boil broth
3. Sautee Onion for 3-5 minutes
4. Add rice and lemon zest to onion
5. Continuing sauteeing while stirring for 1-2 minutes
6. Add wine to rice
7. Cook until wine has been fully absorbed
8. Add broth, cook until half has been absorbed
9. Add broccoli, continue cooking until rice is tender
10. Remove from heat, add parmesan, lemon juice and thyme

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