Risotto with buffalo mozzarella and broccoli

Step 1

Preheat the oven to 180 degrees. Bring 300 ml of water per person to the boil in a saucepan and crumble 1/2 stock cube per person on top. Cut the broccoli flower into small florets and the stem into cubes. Mix with 1/4 tbsp olive oil per person and season with salt and pepper. Divide the broccoli on a baking tray lined with baking paper and bake in the oven for 18 - 23 minutes, or until the broccoli is al dente. Turn halfway through.

Step 2

Chop the onion and crush or finely chop the garlic. Cut the leek into thin rings. Heat in a sauté pan with a lid 1/2 tbsp butter per person over medium heat. Saute the onion, garlic and leek for 2-3 minutes. Then add the rice and stir-fry for 1-2 minutes. Strip the leaves from the lemon thyme and finely chop.

Step 3

Add 1/3 of the stock and thyme to the lidded pan and let the rice grains slowly absorb the stock. Stir regularly. Once the stock has been absorbed by the rice grains, add another 1/3 of the stock.

Step 4

Add the remaining stock to the risotto and let the risotto grains slowly absorb the stock again. Keep stirring. The risotto is done as soon as the grain is soft on the outside, but still has a slight bite on the inside. This takes about 20 - 25 minutes in total. Meanwhile, grate the zest of the lemon with a fine grater. Then cut into wedges.

Step 5

Remove the pan with risotto from the heat. Then add 1 tsp lemon zest per person, the grated pecorino, and salt and pepper to taste. Let stand, covered, for 2 minutes. Then stir in the broccoli.

Step 6

Divide the risotto between the plates and tear the buffalo mozzarella into pieces.