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Title: Lemon Risotto w/Broccoli
Categories: Rice, Vegetables, Cheese, Herbs, Citrus
Yield: 8 servings

43 1/2 oz Chicken broth
1 tb Olive oil
1 sm Onion; fine chopped
1 1/2 c Uncooked arborio rice
2 ts Grated lemon zest
1/2 c Dry white wine
3 c Chopped fresh broccoli
1/3 c Grated Parmesan cheese
1 tb Lemon juice
2 ts Minced fresh thyme

In a large saucepan, bring broth to a simmer; keep hot.
In another large saucepan, heat oil over medium heat.
Add onion; cook and stir until tender, 3-5 minutes. Add
rice and lemon zest; cook and stir until rice is coated,
1-2 minutes.

Stir in wine. Reduce heat to maintain a simmer; cook and
stir until wine is absorbed. Add hot broth, 1/2 cup at a
time, cooking and stirring until broth has been absorbed
after each addition; add broccoli after half the broth
has been added. Cook until rice is tender but firm to
the bite and risotto is creamy. Remove from heat; stir
in cheese and lemon juice. Sprinkle with thyme. Serve
immediately.

Judy Grebetz, Racine, Wisconsin

Makes: 8 servings

RECIPE FROM: https://www.tasteofhome.com

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