Save on Pinterest

Lemon Risotto with Broccoli

A creamy, rich party-special alternative to potatoes. —Judy Grebetz, Racine, Wisconsin
  • Total Time
    Prep: 25 min. Cook: 30 min.
  • Makes
    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 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

Directions

  • 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.
  • Stir in wine. Reduce heat to maintain a simmer; cook and stir util wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, adding 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.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • atd77
    Aug 12, 2013

    No comment left

  • ConnieK
    Sep 30, 2012

    No comment left

  • LouKussard
    Jan 8, 2012

    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!

  • krackie01
    Jul 13, 2011

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

  • Joan Bridgman
    Apr 24, 2011

    very easy very tasty

  • mbgiblin
    Apr 4, 2011

    Very good and very simple to make.