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Lemon Scented Broccoli Risotto Recipe
|Frozen broccoli spears/2 cups fresh broccoli, florets and 1/2-inch-thick sliced stalks||10 Ounce, frozen (1 Package)|
|Olive oil||3 Tablespoon|
|Garlic||1 Clove (5 gm), pressed|
|Onion||1 Large, chopped|
|Arborio rice||1 Cup (16 tbs)|
|Canned chicken broth||13 Ounce (1 Can)|
|Lemon juice||1 Tablespoon|
|Grated lemon zest||1⁄2 Teaspoon|
|Freshly grated parmesan cheese||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 1440 Calories from Fat 525
% Daily Value*
Total Fat 59 g91.5%
Saturated Fat 14.2 g71%
Trans Fat 0 g
Cholesterol 36.6 mg
Sodium 840.6 mg35%
Total Carbohydrates 192 g64.1%
Dietary Fiber 12.1 g48.4%
Sugars 32.4 g
Protein 34 g67.2%
Vitamin A 3.9% Vitamin C 217.2%
Calcium 68.9% Iron 12%
*Based on a 2000 Calorie diet
Cut the broccoli stalks into 4 pieces each.
Or cook fresh broccoli with oil, garlic, and 1/4 cup water, covered, until tender-crisp, 3 to 5 minutes.
In a saucepan, heat the broth and have it ready at a low simmer.
In a 3-quart casserole, microwave the onion in 2 tablespoons of olive oil on high for 3 minutes, or until it's soft.
Add the rice, and stir well to coat it with the flavored oil.
Add the hot broth, lemon juice, and grated rind.
Cover and microwave on high for 6 to 7 minutes, until boiling.
Change the setting to medium and continue to cook for about 10 minutes, until the rice is just tender and the liquid has been absorbed.
Stir in the broccoli with its juices.
Blend in the cheese.
Cover and let stand a few minutes before serving.
Alternative method: Saute the onion in a medium-size saucepan and stir in the rice.
Add about 1 cup of the hot broth and cook at a low boil (but not as low as a simmer), uncovered, stirring frequently, until the liquid is almost all absorbed.
Add half the remaining broth and repeat the procedure.
Pour in the last of the broth and cook until the rice is tender.
Total cooking time should be 12 to 14 minutes.
Add the broccoli and cheese.