Lemon and Broccoli Risotto
Servings: 4
Total Time: 45 minutes
Ingredients
2 quarts chicken broth
2 TBSP olive oil
2 cups Arborio rice
1 shallot, finely chopped
1/2 cup white wine
2 TBSP unsalted butter
1/2 cup fresh grated Parmesan
2 cups frozen broccoli florets, chopped and thawed
2 TBSP lemon juice
1/2 tsp lemon zest
salt & pepper
Directions
1. Heat the chicken broth in a saucepan over medium heat then reduce heat to low and keep warm over low heat.
2. In a separate large saucepan or dutch oven heat the oil over medium-high heat. Add the rice and shallot, stir while cooking for about 1 minute.
3. Add the wine and cook while stirring until the wine has evaporated, about 2 minutes.
4. Reduce the heat to medium, carefully pour in 1 cup of the broth and stir constantly until broth is absorbed. Continue adding a couple ladles full of broth every couple minutes until all the broth has been absorbed and the rice is thick and creamy, 30 to 35 minutes, stirring constantly during the entire cooking time.
5. Take the rice off the heat and stir in the butter, Parmesan cheese, broccoli, lemon juice, and lemon zest. Add salt and pepper to taste.
2. In a separate large saucepan or dutch oven heat the oil over medium-high heat. Add the rice and shallot, stir while cooking for about 1 minute.
3. Add the wine and cook while stirring until the wine has evaporated, about 2 minutes.
4. Reduce the heat to medium, carefully pour in 1 cup of the broth and stir constantly until broth is absorbed. Continue adding a couple ladles full of broth every couple minutes until all the broth has been absorbed and the rice is thick and creamy, 30 to 35 minutes, stirring constantly during the entire cooking time.
5. Take the rice off the heat and stir in the butter, Parmesan cheese, broccoli, lemon juice, and lemon zest. Add salt and pepper to taste.
