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Marie Sheppard
Chicago, Illinois
Lemon-Broccoli Risotto Rounds
What a tasty way to eat your broccoli! Savor lots of cheese, garlic and flaky crescents.
Lemon-Broccoli Risotto Rounds
- Prep Time 25 min
- Total 35 min
- Ingredients 7
- Servings 8
Ingredients
- 1 bag (12 oz) frozen cheesy rice & broccoli
- 1/3 cup grated Parmesan cheese
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rounds (8 Count)
- 1 tablespoon heavy whipping cream
- 2 teaspoons grated lemon peel
- 2 tablespoons chopped fresh basil leaves
- 1/8 teaspoon finely chopped garlic
Instructions
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Step1Heat oven to 375°F. Microwave rice & broccoli as directed on bag. Place in medium bowl; set aside.
-
Step2In small bowl, mix 2 tablespoons of the Parmesan cheese and 1/4 teaspoon pepper. Separate dough into 8 rounds. Place 3 inches apart on ungreased large cookie sheet. Sprinkle cheese mixture evenly over rounds. Press center of each round to form indentation 2 inches wide by 1/2 inch deep.
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Step3Add remaining Parmesan cheese, whipping cream and 1 teaspoon of the lemon peel to rice mixture; stir gently. Spoon slightly less than 1/4 cup mixture into indentation of each round. Bake 10 to 16 minutes or until golden brown.
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Step4Meanwhile, in small bowl, mix remaining 1 teaspoon lemon peel, the basil and garlic. Remove rounds from oven; sprinkle with basil mixture. Serve warm.
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Nutrition
160
Calories
8g
Total Fat
3g
Protein
17g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 160
- Calories from Fat
- 80
- Total Fat
- 8g
- 13%
- Saturated Fat
- 4g
- 19%
- Trans Fat
- 0g
- Cholesterol
- 5mg
- 2%
- Sodium
- 420mg
- 18%
- Potassium
- 10mg
- 0%
- Total Carbohydrate
- 17g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 4g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 4%
- 4%
- Calcium
- 8%
- 8%
- Iron
- 2%
- 2%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
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