A creamy, rich party-special alternative to potatoes.
In a large saucepan, heat broth and keep warm. In a large nonstick skillet coated with cooking spray, saute onion in oil until tender. Add rice and lemon peel; cook and stir for 2-3 minutes.
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.
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).
Remove from the heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (29g) | ||
Recipe Makes: 8 Servings | ||
|
||
Calories: 22 | ||
Calories from Fat: 10 (45%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 1.1g | 1 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 1.8mg | 1 % | |
Sodium 37.7mg | 1 % | |
Potassium 70.1mg | 2 % | |
Total Carbohydrate 2.2g | 1 % | |
Dietary Fiber 0.6g | 3 % | |
Sugars, other 1.5g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 22
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.