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/chicken 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.
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.
Originally Submitted
8/5/2014
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