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Lemon Risotto with Broccoli


  • 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


  • 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 zest; 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.

Nutrition 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.


Average Rating: 4.6
  • 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.

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