Broccoli Rabe Risotto with Grilled Lemon

Retired nurse living in the great state of Texas, with husband and 2 very spoiled Goldendoodles. Love to bake and cook and always eager to try new and fun recipes.

½ lemon, thinly sliced crosswise

Olive oil, for brushing

½ pound broccoli rabe, trimmed and cut into large pieces

2 cups vegetable stock or low-sodium broth

6 tablespoons unsalted butter

1 small onion, finely chopped

1 garlic clove, minced

Kosher salt

1 ½ cups arborio rice (about ¾ pound)

1 cup dry white wine

½ cup freshly grated Parmigiano-Reggiano cheese

2 tablespoons finely chopped tarragon

2 tablespoons finely chopped flat-leaf parsley

Freshly ground pepper

Mascarpone, for serving

Note: Ingredients may have been altered from the original.

Directions at foodandwine.com

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