Ingredients
3 cans (14-1/2 ounces each) reduced-sodium chicken broth1 tablespoon olive oil1 small onion, finely chopped1-1/2 cups uncooked arborio rice2 teaspoons grated lemon zest1/2 cup dry white wine or additional reduced-sodium chicken broth3 cups chopped fresh broccoli1/3 cup grated Parmesan cheese1 tablespoon lemon juice2 teaspoons minced fresh thyme
Preparation
In a large saucepan, bring broth to a simmer; keep hot. In another large saucepan, heat oil over medium heat. Add onion; cook and stir until tender, 3-5 minutes. Add rice and lemon zest; cook and stir until rice is coated, 1-2 minutes.
Stir in wine. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot broth, 1/2 cup at a time, cooking and stirring until broth has been absorbed after each addition, adding broccoli after half the broth has been added. Cook until rice is tender but firm to the bite and risotto is creamy. Remove from heat; stir in cheese and lemon juice. Sprinkle with thyme. Serve immediately.
