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Lemon Risotto with Broccoli Recipe

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A creamy, rich party-special alternative to potatoes. —Judy Grebetz, Racine, Wisconsin

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Lemon Risotto with Broccoli Recipe

Prep: 25 min. Cook: 30 min.

Yield: 8 Servings

25 30 55

Ingredients

3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 small onion, finely chopped
1 tablespoon olive oil
1-1/2 cups uncooked arborio rice
2 teaspoons grated lemon peel
1/2 cup dry white wine or additional reduced-sodium chicken broth
3 cups chopped fresh broccoli
1/3 cup grated Parmesan cheese
1 tablespoon lemon juice
2 teaspoons minced fresh thyme

Directions

In a large saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice and lemon peel; cook and stir for 2-3 minutes.
Reduce heat; stir in wine. Cook and stir until all of the liquid is absorbed. Carefully stir in 1 cup warm broth; cook and stir until all of the liquid is absorbed. Stir in broccoli.
Add remaining broth, 1/2 cup at a time, stirring constantly. Allow liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender. (Cooking time is about 20 minutes).
Remove from the heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately. Yield: 8 servings.

Nutritional Facts 2/3 cup equals 198 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 447 mg sodium, 34 g carbohydrate, 1 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1/2 fat.

Originally published as Lemon Risotto with Broccoli in Healthy Cooking April/May 2011, p15

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Lemon Risotto with Broccoli (4)

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Lemon Risotto with Broccoli

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Reviewed on Jan. 08, 2012 by LouKussard

Doubled the lemon zest and juice (only bekz I LOVE strong lemon flavor), and added 1 small clove of garlic, minced for punch. This was one of the best side dishes for baked fish, ever!! Thanks for such a great recipe!

Reviewed on Jul. 13, 2011 by krackie01

Loved this. Great for a crowd. I added portabellas and asparagus and used vegetable broth... it came out great!

Reviewed on Apr. 24, 2011 by Joan Bridgman

very easy very tasty