Lemon Risotto with Broccoli Recipe

4.5 4 5
Lemon Risotto with Broccoli Recipe
Lemon Risotto with Broccoli Recipe photo by Taste of Home
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Lemon Risotto with Broccoli Recipe

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4.5 4 5
Publisher Photo
A creamy, rich party-special alternative to potatoes. —Judy Grebetz, Racine, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 30 min.

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

Nutritional Facts

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

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

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LouKussard User ID: 5556063 98542
Reviewed 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!"

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krackie01 User ID: 6098972 179549
Reviewed Jul. 13, 2011

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

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Joan Bridgman User ID: 2397241 179117
Reviewed Apr. 24, 2011

"very easy very tasty"

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mbgiblin User ID: 741811 143563
Reviewed Apr. 4, 2011

"Very good and very simple to make."

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