Lemon broccoli risotto from The Best of Gourmet 1992: Featuring the Flavors of France (page 181) by Gourmet Magazine Editors

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Notes about this recipe

  • ksg518 on January 31, 2026

    I thought this was fine but nothing special. I did include the stems and thought the idea of blanching the florets and the stems separately in the broth later used for the risotto was a clever idea. Note the recipe says it serves two but I thought this was four servings.

  • bktravels on January 22, 2021

    This was delicious with a few modifications suggested by reviewers on the website. We used just the florets and did not include the stems. We also added white wine before beginning to add the broth and toasted almonds were a great garnish atop each serving.

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