Carrot and Broccoli Risotto
| Yield: | 4 Servings |
| Categories: | Rice |
| 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 |
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