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Add a photoServings: 4
Ingredients
- 1/4 c. extra virgin olive oil, divided
- 1 garlic clove, thinly sliced
- 2 c. broccoli flowerets
- 2 1/3 c. chicken broth, divided
- 1/4 c. minced fresh parsley, divided
- Salt and pepper to taste
- 1/2 sm. onion, cooked
- 3/4 c. uncooked long grain or possibly Italian Arborio rice
- 2/3 c. dry white wine or possibly chicken broth
- 1 tbsp. lemon juice
- 2 tbsp. butter
- 1/4 c. grated Parmesan cheese, divided
Directions
- In a skillet, heat 2 Tbsp. oil. Saute/fry garlic and broccoli till garlic is soft, about 3 min. Add in 1/3 c. chicken broth, 3 Tbsp. parsley, and salt and pepper to taste. Simmer, uncovered, just till broccoli is tender, about 10 min. Set aside.
- Meanwhile, heat remaining oil in a saucepan. Cook onion till tender, about 3 min. Add in rice and stir till rice is coated. Heat remaining broth and stir 2/3 c. into rice mix. Cook, stirring constantly, till all of the liquid is absorbed. Add in remaining warm broth, 1/3 c. at a time, stirring constantly. Allow the liquid to absorb between additions.
- Cook, uncovered, till rice is creamy and grains are tender Total cooking time is about 20 min. Stir in lemon juice, butter, 3 Tbsp. Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 247g | |
| Recipe makes 4 servings | |
| Calories 255 | |
| Calories from Fat 188 | 74% |
| Total Fat 21.33g | 27% |
| Saturated Fat 6.65g | 27% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 368mg | 15% |
| Potassium 285mg | 8% |
| Total Carbs 5.23g | 1% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.31g | 1% |
| Protein 4.9g | 8% |
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