• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Carrot and Broccoli Risotto

  • Recipe Submitted by on

Category: Rice

 Ingredients List

  • 5 c Low sodium chicken broth; or
  • -vegetable broth
  • 1 tb Olive oil
  • 2 Whole carrots; finely diced
  • -(1 cup)
  • 1/2 c Shallots; chopped
  • 1 c Fennel; finely chopped
  • 2 c Rice; (arborio)
  • 1/4 c Dry white wine
  • 2 c Broccoli florets
  • 2 Whole carrots; grated
  • 2 tb Grated parmesan cheese
  • 1 tb Fresh lemon juice
  • 2 ts Lemon zest
  • 2 ts Fresh thyme; chopped
  • 1/2 ts Salt
  • Fresh ground black pepper;
  • -to taste

 Directions

In a medium saucepan, bring broth to boil. Lower heat to simmer. In a wide,
heavy-bottomed large saucepan, heat olive oil over medium heat. Add diced
carrots and shallots and cook until shallots begin to soften, about 6
minutes. Add fennel and rice and cook, stirring constantly, until rice is
well-coated, 1 to 2 minutes. Add white wine and cook until it has been
absorbed. Add 1 cup simmering broth to the large saucepan and continue
cooking, stirring until the stock is almost all absorbed. Continue adding
broth, 1/2 cup at a time, stirring and cooking until broth is absorbed and
rice comes away from the side of pot before each addition. Continue until
all but 1 & 1/2 cups of the broth has been absorbed, 15 - 20 minutes.

Add broccoli and grated carots and continue cooking and adding the broth,
1/4 cup at a time, until rice is creamy yet firm in center. This should
take another 5 to 10 minutes.

Remove from heat, stir in Parmesan, juice, zest, thyme, salt, pepper, and
serve immediately.

Serves 4 Nutritional information per serving: 478 calories, 6.5 grams fat
(12%), Preparation time, 15 minutes. Cooking time: 30 - 35 minutes

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