Lemon Risotto With Broccoli

Name: Lemon Risotto With Broccoli
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 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

10 ingredients

5 steps

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 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

Directions

1

In a large saucepan, heat broth and keep warm. In a
2

coated with cooking spray, saute onion in oil until tender. Add rice and lemon zest; cook and stir for 2-3 minutes.
3

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.
4

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).
5

Remove from the heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately.