Lemon Risotto with Broccoli |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
A creamy, rich party-special alternative to potatoes. âJudy Grebetz, Racine, Wisconsin 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:
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.
|
|