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1
Light a grill or preheat a grill pan.
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2
Brush the lemon slices with oil and grill over high heat, turning once, until lightly charred, 2 to 3 minutes total.
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3
Transfer to a cutting board and let cool.
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4
Finely dice the lemon.
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5
Meanwhile, in a large saucepan of salted boiling water, blanch the broccoli rabe until tender, about 3 minutes.
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6
Drain and cool under running water; drain again.
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7
Transfer the broccoli rabe to a food processor and puree until smooth.
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8
Scrape the puree into a measuring cup (you should have about 1 cup).
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9
In a medium saucepan, bring the vegetable stock and 2 cups of water just to a boil; keep warm.
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10
In a large saucepan, melt 4 tablespoons of the butter.
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11
Add the onion, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
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12
Add the rice and cook, stirring, until coated and opaque, about 3 minutes.
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13
Add the wine and cook, stirring, until absorbed, about 7 minutes.
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14
Add half of the warm vegetable stock and cook over moderately low heat, stirring, until nearly absorbed, about 7 minutes.
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15
Add the remaining vegetable stock and cook, stirring, until nearly absorbed and the rice is al dente, 8 to 10 minutes longer.
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16
Stir the broccoli rabe puree into the risotto along with the grated Parmigiano-Reggiano cheese, tarragon, parsley and the remaining 2 tablespoons of butter.
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17
Cook, stirring, until the risotto is creamy and heated through, about 3 minutes.
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18
Season the risotto with salt and pepper.
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19
Spoon into shallow bowls and top with the chopped grilled lemon and dollops of mascarpone.
