for 4 person

Crumb topping

½ tbsp	olive oil
30 g	breadcrumbs
½	red chilli pepper, deseeded, finely chopped
1	organic lemon, use grated zest
2 pinch	salt

Risotto

1 tbsp	olive oil
1	shallot, finely chopped
300 g	risotto rice
2 dl	white wine
1 ½ tsp	salt
9 dl	water, hot

Broccoli

500 g	broccoli, cut into florets, stem peeled and cut into slices approx. 1 cm thick
	salted water, boiling

To serve

40 g	grated Parmesan

How it's done

Crumb topping

Heat the oil in a non-stick frying pan. Add the breadcrumbs, toast for approx. 4 mins., add the red pepper flakes and lemon zest, season with salt, set aside.

Risotto

Heat the oil in a pan. Add the shallot, sauté for approx. 2 mins. Add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce almost completely, season with salt. Gradually add the water to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente.

Broccoli

Cook the broccoli in boiling salted water for approx. 4 mins. until just soft. Drain the broccoli, plunge immediately into ice-cold water, drain, place half of it into a measuring cup, and purée.

To serve

Add the cheese and broccoli purée to the risotto, mix, season. Plate up the risotto, top with the broccoli florets and the set-aside breadcrumbs.

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