Lemon Risotto With Broccoli

• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 1 small onion, finely chopped
• 1 tablespoon olive oil
• 1-1/2 cups uncooked arborio rice
• 2 teaspoons grated lemon zest
• 1/2 cup dry white wine or additional reduced-sodium chicken broth
• 3 cups chopped fresh broccoli
• 1/3 cup grated Parmesan cheese
• 1 tablespoon lemon juice
• 2 teaspoons minced fresh thyme

1. In a large saucepan, heat broth and keep warm. In a
2. coated with cooking spray, saute onion in oil until tender. Add rice and lemon zest; cook and stir for 2-3 minutes.
3. 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.
4. 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).
5. Remove from the heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately.

chicken broth, onion, olive oil, arborio rice, lemon zest, white wine, fresh broccoli, parmesan cheese, lemon juice, thyme

Taken from www.tasteofhome.com/recipes/lemon-risotto-with-broccoli/ (may not work)