Creamy broccoli risotto with preserved lemon & tarragon
4 ppl.
35 min
Ingredients
RISOTTO
- 120 g Arborio risotto rice
- 1 onion
- 60 ml white wine
- 1 L Ariaké vegetable broth
- 80 g grated Parmesan
TARRAGON BUTTER & TOPPING
- 80 g butter
- ½ bunch of tarragon
- 15 g preserved lemon
- 300 g broccoli
- A few Parmesan shavings
SEASONING
- A pinch of Espelette pepper
- Salt, pepper
- Olive oil
The steps
- Prepare the broccoli
Wash the broccoli and cut it into small florets.
Place it on a baking tray lined with baking paper, drizzle with olive oil, season with salt and pepper and roast at 165 °C for about 20 minutes, until tender but still slightly crunchy. - Prepare the tarragon butter
Set aside a few tarragon leaves for plating, then finely chop the rest.
Mix with 80 g of softened butter and a pinch of salt. Set aside.
Also cut the preserved lemon into very small pieces. - Prepare the risotto
Peel and finely slice the onion.
Sweat it for a few minutes in a large pot with a drizzle of olive oil.
Add the rice and stir for 1 to 2 minutes.
Pour in the white wine and let it evaporate almost completely.
Then add the hot Ariaké vegetable broth a little at a time, stirring regularly. Wait until the rice has absorbed almost all the liquid before adding more.
Continue until the rice is cooked and creamy (15 minutes). - Finish the risotto
At the end of cooking, add the tarragon butter, the Espelette pepper, the grated Parmesan and the small pieces of preserved lemon. - Serve
Divide the risotto between shallow bowls.
Top with the broccoli pieces and finish with a few Parmesan shavings and the reserved tarragon leaves.
