LEMON RISOTTO WITH BROCCOLI

Lemon Risotto with Broccoli image

A creamy, rich party-special alternative to potatoes. -Judy Grebetz, Racine, Wisconsin

Provided by Taste of Home

Time 55m

Yield 8 servings.

Number Of Ingredients 10

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

Steps:

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 util wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, adding 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.

Nutrition Facts : Calories 201 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 460mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 7g protein. Diabetic Exchanges