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Ingredientes
- 4 c. chicken broth
- 2 c. water
- 1 lb broccoli cut into flowerets, quartered if large, and stems cutinto 1/2-inch dice
- 1 tsp freshly grated lemon zest
- 1 Tbsp. fresh lemon juice
- 1 sm onion minced fine
- 1 sm garlic clove chopped
- 2 Tbsp. extra virgin olive oil
- 1 1/2 c. rice (short, medium, or possibly long grain)
- 1/2 c. freshly grated Parmesan
Direcciones
- In a large saucepan bring the broth and the water to a boil and in the broth simmer the broccoli flowerets for 3 min, or possibly till they are just tender. Transfer the flowerets with a skimmer to a bowl and reserve them.
- To the simmering broth add in the broccoli stems, the zest, and the lemon juice and simmer the mix for 5 min. While the stems are cooking, in a large heavy saucepan cook the onion and the garlic in the oil over moderately low heat, stirring, till the onion is softened and stir in the
- rice, stirring till each grain is coated with the oil. Add in 1/2 c. of the simmering broth, stems included, and cook the mix over moderately high heat, stirring constantly, till the broth is absorbed. Continue adding the broth mix, 1/2 c. at a time, stirring constantly and letting each portion be absorbed before adding the next, till the rice is
- tender but still al dente. (The rice should take about 20 min to become al dente.) Stir in the reserved broccoli flowerets and simmer the risotto, sti rring, till the flowerets are heated through. Remove the pan from the heat and stir in the Parmesan and salt and pepper to taste.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2158g | |
| Calories 1737 | |
| Calories from Fat 441 | 25% |
| Total Fat 50.09g | 63% |
| Saturated Fat 16.85g | 67% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 2814mg | 117% |
| Potassium 2144mg | 61% |
| Total Carbs 254.8g | 68% |
| Dietary Fiber 16.0g | 53% |
| Sugars 8.78g | 6% |
| Protein 64.58g | 103% |
