Created By: Taste of Home Healthy Cooking
Difficutly: moderate
Time: 25 Min
Portion: 8 servings
Ingredients:
3 cans (14 1/2 oz) reduced sodium chicken broth
1 small onion, finely chopped
1 tbsp. olive oil
1 1/2 cups uncooked arborio rice
2 tsp. grated lemon peel
1/2 cup dry white wine or chicken broth
3 cups chopped fresh broccoli
1/3 cup grated parmesan cheese
1 tbsp. lemon juice
2 tsp. minced fresh thyme
Directions:
1. In a large saucepan, heat broth and keep warm. In a large non stick skillet coated with cooking spray, saute onion in oil until tender. Add rice and lemon peel; cook and stir 2-3 minutes.
2. Reduce heat; stir in wine or broth. 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.
3. 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. About 20 min.
4. Remove from heat; stir in cheese and lemon juice. Sprinkle with thyme.
Notes:
2/3 cup =
198 Calories
3 g Fat
3 mg Choloesterol
447 mg sodium
34 g carb
1 g fiber
7 g protien