Lemon Risotto with Roasted Broccoli

When I posted my meal plan on Monday, I mentioned that Monday was going to be risotto with roasted broccoli/asparagus/carrots. It turned into lemon risotto with roasted broccoli. Why? Because roasted broccoli makes everything delicious.

The risotto was based on Giada's Lemon Risotto.

First, I brought a quart of chicken stock and 1/4 cup of lemon juice to a boil, and then reduced it to a simmer.

While that was going on, I melted 2 tablespoons of butter in another pot.

When it was melted, I sauteed some chopped up onions until they were nice and soft.

Then, I stirred in 1.5 cups of Arborio rice.

I added in 1/2 cup of lemon juice and stirred until it was absorbed. During this step, I added in my secret ingredient.

What is it? The rinds of Parmesan Cheese. I add it to the pot while the rice cooks and it makes it SO creamy and delicious!

Then came the part that people hate about making risotto. I stirred in the chicken stock/lemon juice mixture, 1/2 cup at a time.

After about 20 minutes, it was rich and creamy.

While all of this stirring was going on, I roasted broccoli with a little olive oil and salt at 400*.

The finished product?

This post was shared with Full Plate Thursday at Miz Helen's Country Cottage!

Sense of Home KitchenApril 20, 2011 at 2:54 PM
I love risotto. Your parmesan trick would make it so creamy and good.

-Brenda
Farmgirl CynApril 20, 2011 at 6:50 PM
I LOVE risotto, and don't really find it a pain to stir. I think the roasted broccoli would be a great addition. so far my favorite risotto is butternut squash...so good!
DreamgoddessApril 20, 2011 at 9:51 PM
I've never tried risotto before, but your photo makes me want to give it a try! Looks delicious.
black eyed susans kitchenApril 20, 2011 at 10:06 PM
Delicious!! The cheese rinds have been put into tomato based sauces in our house, but not a risotto...I will have to give it a try!
LisaApril 20, 2011 at 11:32 PM
Mmm, a dish like this would surely wake up my tastebuds.
bjApril 21, 2011 at 9:22 AM
This sounds delicious. A must try!!
I am your newest follower. Come by to see me when you can.
ZoëApril 21, 2011 at 10:41 AM
I think, without even really knowing it, this is what I've been saving my parm rinds for!
Shu HanApril 21, 2011 at 10:42 AM
ah haha i just posted sth on roasted broccoli! it was my first time trying roasted broccoli, and I must admit it's addictive (:

http://mummyicancook.blogspot.com/2011/04/soft-boiled-egg-with-sesame-roasted.html
Jackie @ Crest CottageApril 21, 2011 at 12:41 PM
@Shu Han Ahh! Roasted broccoli is the best!
Jackie @ Crest CottageApril 21, 2011 at 12:42 PM
@Zoë It definitely is!
Jackie @ Crest CottageApril 21, 2011 at 12:42 PM
@bj Welcome!
Miz HelenApril 21, 2011 at 4:09 PM
Hi Jackie,
I love Riscotto and you made it look so easy. This is a great combination with the broccoli. Thank you so much for sharing with Full Plate Thursday and hope to see you next week! Have a very special week end!
Anne StesneyApril 23, 2011 at 6:42 PM
Love the secret ingredient of cheese rinds. And adding roasting broccoli is genius. I can't wait to try this!