• 8servings
  • 55minutes
  • 198calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, C, P
MineralsFluorine, Chromium, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 cans (14-1/2 ounces each ) reduced-sodium chicken broth

  2. 1 small onion, finely chopped

  3. 1 tablespoon olive oil

  4. 1-1/2 cups uncooked arborio rice

  5. 2 teaspoons grated lemon peel

  6. 1/2 cup dry white wine or additional reduced-sodium chicken broth

  7. 3 cups chopped fresh broccoli

  8. 1/3 cup grated Parmesan cheese

  9. 1 tablespoon lemon juice

  10. 2 teaspoons minced fresh thyme

Instructions Jump to Ingredients ↑

  1. Lemon Risotto with Broccoli Recipe photo by Taste of Home 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.


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