Lemon Risotto with Broccoli
Source: Taste of Home
Restaurant worthy and a nice alternative to potatoes
Great served with fish
Ingredients
- 3 cans (14-1/2 oz. each) chicken broth
- 1 Tbls. olive oil
- 1 small onion, finely chopped
- 1-1/2 cups uncooked arborio rice
- 2 t. grated lemon zest
- 1/2 cup dry white wine (chardonnay)
- 3 c. fresh broccoli, chopped
- 1/3 c. parmesan cheese, grated
- 1 Tbls. lemon juice
- 2 t. fresh thyme, minced (or 1 t. dried)
Instructions
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.
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 and serve immediately.
NOTE: Serves 8