Lemon Risotto with Broccoli

Name: Lemon Risotto with Broccoli
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters uncooked arborio rice; 710 milliliters chopped fresh broccoli; 118 milliliters dry white wine or additional reduced-sodium chicken broth; 1 kgs cans each) reduced-sodium chicken broth; 2 teaspoons minced fresh thyme; 1 Tbsp lemon juice; 2 teaspoons grated lemon peel; 1 Tbsp olive oil; 1 small onion, finely chopped; 79 milliliters grated Parmesan cheese

The recipe Lemon Risotto with Broccoli could satisfy your Mediterranean craving in roughly 55 minutes. Watching your figure? This gluten free recipe has 148 calories, 5g of protein, and 3g of fat per serving. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. Head to the store and pick up lemon juice, broccoli, additional chicken broth, and a few other things to make it today.

Instructions

In a large saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender.

Ingredients you will need

Cooking Spray

Broth

Onion

Cooking Oil

Equipment you will use

Sauce Pan

Frying Pan

Add rice and lemon peel; cook and stir for 2-3 minutes.

Ingredients you will need

Lemon Peel

Rice

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.

Ingredients you will need

Broccoli

Broth

Wine

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).

Ingredients you will need

Broth

Rice

Remove from the heat; stir in cheese and lemon juice.

Ingredients you will need

Lemon Juice

Cheese

Sprinkle with thyme.

Ingredients you will need

Thyme

Serve immediately.

Equipment

Sauce Pan

Frying Pan

Ingredients

Servings:

237milliliters

uncooked arborio rice 710milliliters

chopped fresh broccoli 118milliliters

dry white wine or additional reduced-sodium chicken broth 1kgs

cans each) reduced-sodium chicken broth 2teaspoons

minced fresh thyme 1Tbsp

lemon juice 2teaspoons

grated lemon peel 1Tbsp

olive oil 1small

onion, finely chopped 79milliliters

grated Parmesan cheese

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Fonterutoli Chianti Classico. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 24 dollars per bottle.

Fonterutoli Chianti Classico

Color: Deep purplish-red but bright and exceptionally concentrated.Bouquet: Extremely intense and complex with scents of cherries and raspberries accompanied by light toasty and spicy shadings.Flavor: The impact in the mouth is incisive but soft due to a substantial structure of tannins in which those that are soft and well rounded stand out. Acidity is fused with the wine's body and aids the transmission of pleasant sensations of warmth and strength. The wine features a long finish that is unusual for a regular Chianti Classico.Conclusions: Those who argue that Chianti Classico is a prickly and rough wine will change their minds after tasting this 1999, which is ready to drink now but will improve for at least five years more.Alcohol: 13.5% by volume