BROCCOLI AND CHILLI RISOTTO

Preparation Method :

• Heat the oil and butter in a large non-stick frying pan. Add the onion and chilli and gently fry over a medium heat 5 minutes until the onion is translucent.
• Add the rice and stir over a medium-high heat for 1-2 minutes until all the grains are well-coated.
• Pour in the hot vegetable stock. Cook over a medium-high heat, stirring constantly, until the liquid has evaporated.
• Add another stock and stir again until the liquid has evaporated. Cook for about 30 minutes, adding more stock and stirring constantly until the rice is tender but firm to bite.
• Remove from the heat and stir in the reserved broccoli, Parmesan, salt and pepper, and the remaining butter.