Risotto with Brokkolini and Parmesan

Ingredients

• 1 tbsp Olive Oil
• 300 g risotto rice
• 50 ml Apple Juice
• 800 ml hot vegetable broth
• Salt
• Pepper
• 1 tsp organic lemon zest
• 500 g brokkolini (baby broccoli stalks)
• 60 g hazelnuts (4 tbsp)
• 5 g chervil (0.25 bunch)
• 30 g Parmesan (1 piece; 30% fat in milk)
• 60 g light cream (3 tbsp)

Instructions

1. 1.

   Heat olive oil in a pot. Add rice and sauté for 2 minutes over medium heat. Deglaze with a little broth and let it evaporate. Then pour about 200 ml of broth, stirring occasionally, until the rice absorbs it. Continue adding broth portion by portion and add the juice towards the end, cooking the risotto for 15–20 minutes; it should still have a slight bite. Season with salt, pepper, and lemon zest.

2. 2.

   Meanwhile clean, wash, and cut brokkolini into bite-sized pieces. Blanch in a steamer basket over boiling water for 5 minutes until al dente.

3. 3.

   In a hot pan without oil, toast the hazelnuts over medium heat for 3 minutes, then roughly chop them. Rinse the chervil, pat dry, and tear the leaves. Grate the parmesan.

4. 4.

   Fold the light cream into the risotto and taste again. Divide the risotto onto four plates. Arrange brokkolini, hazelnuts, and chervil leaves on top and sprinkle with grated parmesan.