Lemon-Rosemary Risotto with Broccoli
Published January 31, 2013 | Written by The Healthline Editorial Team
Risotto isn't difficult to make, but you do need a bit of patience. Two expert tips: don't rush it--enjoy your cooking time; and be sure to stir constantly as you're adding the broth. Follow these instructions and you'll get that creamy texture that's classic to Italian risotto.
|Serving size:||approx. 1 cup|
|Calories per serving:||319|
|Total Fat 5.1g||8%|
- 5 1/4 cups low-sodium chicken broth
- 2 teaspoons olive oil
- 1 small onion, finely chopped
- 10 ounces (about 11/2 cups) uncooked Arborio rice
- 2 teaspoons grated lemon zest
- 2 teaspoons fresh rosemary, finely chopped
- 1/2 cup dry white wine
- 1 pound broccoli florets, approximately 1 large broccoli head
- 1/4 cup finely grated Parmesan cheese
- 2 Tablespoons fresh lemon juice
Step by Step:
- Bring broth to a simmer in a large saucepan and keep warm.
- Heat oil in a large heavy-bottom casserole dish over medium-high heat. Add onion, stirring frequently until tender, about 5 minutes. Add rice, lemon zest, and rosemary and cook 2 minutes, stirring constantly. Add wine and cook until the liquid is nearly absorbed.
- Continue stirring. Add 1/2 cup hot broth and cook until broth is absorbed. Repeat with remaining broth, adding broccoli after the third addition of broth. Remove from heat. Stir in cheese and juice. Serve immediately.