Lemon Risotto with Broccoli
TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 8 servings.
This dish is a creamy and rich party-special alternative to potatoes. —Judy Grebetz, Racine, Wisconsin
Ingredients
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3 cans (14-1/2 ounces each) reduced-sodium chicken broth
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1 tablespoon olive oil
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1 small onion, finely chopped
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1-1/2 cups uncooked arborio rice
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2 teaspoons grated lemon zest
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1/2 cup dry white wine or additional reduced-sodium chicken broth
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3 cups chopped fresh broccoli
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1/3 cup grated Parmesan cheese
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1 tablespoon lemon juice
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2 teaspoons minced fresh thyme
Directions
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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.
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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.
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