Lemon Risotto with Broccoli

Total Time

Prep: 25 min. Cook: 30 min.


8 servings

Updated: Sep. 23, 2023
This dish is a creamy and rich party-special alternative to potatoes. —Judy Grebetz, Racine, Wisconsin
Lemon Risotto with Broccoli Recipe photo by Taste of Home


  • 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1-1/2 cups uncooked arborio rice
  • 2 teaspoons grated lemon zest
  • 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


  1. In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add rice and lemon zest; cook and stir until rice is coated, 1-2 minutes.
  2. Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition; add broccoli after half the broth has been added. Cook until rice is tender but firm to the bite and risotto is creamy. Remove from heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately.

Nutrition Facts

2/3 cup: 201 calories, 3g fat (1g saturated fat), 3mg cholesterol, 460mg sodium, 35g carbohydrate (2g sugars, 2g fiber), 7g protein. Diabetic Exchanges: 2 starch, 0.500 fat.