Lemon-Rosemary Risotto With Broccoli

1. 1

   Bring broth to a simmer in a large saucepan and keep warm.

2. 2

   Heat oil in a large heavy-bottom casserole dish over medium-high heat. Add onion, stirring frequently until tender, about 5 minutes. Add rice, lemon zest, and rosemary and cook 2 minutes, stirring constantly. Add wine and cook until the liquid is nearly absorbed.

3. 3

   Continue stirring. Add 1/2 cup hot broth and cook until broth is absorbed. Repeat with remaining broth, adding broccoli after the third addition of broth. Remove from heat. Stir in cheese and juice. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.