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Lemon Risotto with Broccoli

 Lemon Risotto with Broccoli
A creamy, rich party-special alternative to potatoes. —Judy Grebetz, Racine, Wisconsin
8 ServingsPrep: 25 min. Cook: 30 min.


  • 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


  • 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.

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Lemon Risotto with Broccoli (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.