Risotto with Broccoli
This dish is a creamy and rich party-special alternative to potatoes.
Prep time:
Cook time:
Serving size: 8
Calories per serving: 169
Ingredients:
Cook time:
Serving size: 8
Calories per serving: 169
3 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 tablespoon olive oil
1 small onion, finely chopped
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:
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. Serve immediately.
Source: tasteofhome.com
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. Serve immediately.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
