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Lemon Risotto with Broccoli Recipe

Lemon Risotto with Broccoli Recipe

A creamy, rich party-special alternative to potatoes. —Judy Grebetz, Racine, Wisconsin
TOTAL TIME: Prep: 25 min. Cook: 30 min. YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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).
  • 4. 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.

Wine Pairings

Full-Bodied White Wine

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