Lemon Broccoli Risotto Recipe

Name: Lemon Broccoli Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 cups chicken broth; 2 cups water; 1 pound broccoli, cut into flowerets, quartered if large, and stems cut into 1/2-inch dice; 1 teaspoon freshly grated lemon zest; 1 tablespoon fresh lemon juice; 1 small onion, chopped fine; 1 small garlic clove, minced; 2 tablespoons olive oil; 1 1/2 cups rice (short, medium, or long grain); 1/2 cup freshly grated Parmesan

Servings: persons

4 cups chicken broth
2 cups water
1 pound broccoli, cut into flowerets, quartered if large, and stems cut into 1/2-inch dice
1 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice
1 small onion, chopped fine
1 small garlic clove, minced
2 tablespoons olive oil
1 1/2 cups rice (short, medium, or long grain)
1/2 cup freshly grated Parmesan

1
In a large saucepan bring the broth and the water to a boil and in the broth simmer the broccoli flowerets for 3 minutes, or until they are just tender.
2
Transfer the flowerets with a skimmer to a bowl and reserve them.
3
To the simmering broth add the broccoli stems, the zest, and the lemon juice and simmer the mixture for 5 minutes.
4
While the stems are cooking, in a large heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, until the onion is softened and stir in the rice, stirring until each grain is coated with the oil.
5
Add 1/2 cup of the simmering broth, stems included, and cook the mixture over moderately high heat, stirring constantly, until the broth is absorbed.
6
Continue adding the broth mixture, 1/2 cup at a time, stirring constantly and letting each portion be absorbed before adding the next, until the rice is tender but still al dente.
7
(The rice should take about 20 minutes to become al dente.)
8
Stir in the reserved broccoli flowerets and simmer the risotto, stirring, until the flowerets are heated through.
9
Remove the pan from the heat and stir in the Parmesan and salt and pepper to taste.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 cups chicken broth, 2 cups water, 1 pound broccoli, cut into flowerets, quartered if large, and stems cut into 1/2-inch dice, 1 teaspoon freshly grated lemon zest, and more.

Yes, Lemon Broccoli Risotto falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon Broccoli Risotto

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