3 cans (14-1/2 oz) reduced-sodium chicken broth
1 small onion, finely chopped
1 T. olive oil
1-1/2 C. uncooked arboria rice
2 t. grated lemon peel
1/2 C. dry white wine (or additional chicken broth)
3 C. chopped fresh broccoli
1/3 C. grated Parmesan cheese
1 T. lemon juice
2 t. minced fresh thyme
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 2-3 minutes.
Reduce heat; stir in wine. Cook and stir until all the liquid is absorbed. Carefully stir in 1 C. warm broth; cook and stir until all liquid is absorbed. Stir in broccoli. Add remaining broth, 1/2 C. 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 heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately.
Serving size: 2/3 C.
198 calories, 3g fat, 447mg sodium, 34g carbs, 1g fiber, 7g protein