The green flecks of broccoli among the mushrooms in this risotto add just the right amount of brightness to turn this into a charming dish, discreetly scattered with long shavings of parmesan.
Ingredients
| 3 Tbsp | Unsalted butter |
| 1 | Onion |
| 300 g | Button mushrooms, wiped (Main) |
| 2 Tbsp | Tarragon leaves |
| 275 g | Arborio rice (Main) |
| 1 Ltr | Chicken stock |
| 1 head | Broccoli (Main) |
| 1 to taste | Salt |
| 50 g | Parmesan cheese, shaved |
| 2 Tbsp | Olive oil |
Directions
- Melt the butter (2 tbsp) in a heavy-based saucepan. Chop the onion finely and cook in the butter until it softens and becomes translucent but without colour. Quarter the mushrooms, then add to the onion and cook for 2 minutes, stirring to coat in the butter. Add the chopped tarragon and the rice, and stir for 2 minutes to coat the rice. Pour in a ladleful of hot stock and cook until it has been absorbed by the rice. Pour on all the remaining stock, cover the saucepan with a lid and simmer for 13 minutes.
- While the rice cooks, thinly slice the broccoli stems on the diagonal up to 1cm below the head, and break the florets into small pieces. Remove the saucepan lid and stir the rice until it becomes creamy. Add the broccoli and cook until tender - about 3 minutes. Stir in the butter (1 tbsp) and season with salt. Pour the rice into serving bowls, scatter the parmesan over the top and splash with a little olive oil.
