Directions:
- 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 for 2-3 minutes.
- 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.
- 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).
- Remove from the heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.32 Kcal (927 kJ) | ||
| Calories from fat | 30.54 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 5% | |
|---|---|---|---|
| Cholesterol | 3.63mg | 1% | |
| Sodium | 117.46mg | 5% | |
| Potassium | 165.4mg | 4% | |
| Total Carbs | 35.19g | 12% | |
| Sugars | 1.2g | 5% | |
| Dietary Fiber | 2.46g | 10% | |
| Protein | 6.64g | 13% | |
| Vitamin C | 35.1mg | 58% | |
| Iron | 0.7mg | 4% | |
| Calcium | 84.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 152.2 Kcal (637 kJ) | ||
| Calories from fat | 21.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.33g | 5% | |
|---|---|---|---|
| Cholesterol | 2.5mg | 1% | |
| Sodium | 80.78mg | 5% | |
| Potassium | 113.74mg | 4% | |
| Total Carbs | 24.2g | 12% | |
| Sugars | 0.83g | 5% | |
| Dietary Fiber | 1.69g | 10% | |
| Protein | 4.57g | 13% | |
| Vitamin C | 24.1mg | 58% | |
| Iron | 0.5mg | 4% | |
| Calcium | 58mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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