Broccoli Risotto with Cream and Lemon

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup arborio rice
• 4 cups low-sodium vegetable broth
• 3 cups fresh broccoli florets
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• 1 lemon, zested and juiced
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the rice and cook for 2 minutes, stirring to coat with the oil.
3. Add the broth, one cup at a time, stirring often and allowing the liquid to absorb before adding the next cup. Add the broccoli and cook until it is tender, about 10 minutes.
4. Stir in the cream, Parmesan cheese, lemon zest and juice. Season with salt and pepper to taste.
5. Serve hot.

Interesting Facts

• Risotto is a traditional Italian dish made from Arborio rice.
• Adding fresh lemon juice at the end of cooking adds a nice acidic flavor to the risotto.
• Broccoli is packed with vitamins and minerals and is a great addition to any meal.