Recipes

Lemon-Broccoli Risotto Rounds

Lemon-Broccoli Risotto Rounds
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What a tasty way to eat your broccoli! Savor lots of cheese, garlic, and flaky crescents. This recipe comes from one of the 100 finalists in the 47th Pillsbury Bake-Off Contest. Try more recipes like these by visiting www.BakeOff.com. Click Here to See More Risotto Recipes
Servings
8
servings
Ingredients
  • 1 12-ounce bag frozen cheesy rice and broccoli, such as green giant™ steamers™
  • ⅓ cup grated parmigiano-reggiano
  • freshly ground black pepper
  • 1 can refrigerated crescent rounds (8 rounds), such as pillsbury™
  • 1 tablespoon heavy whipping cream
  • 2 teaspoon grated lemon peel
  • 2 tablespoon chopped fresh basil leaves
  • ⅛ teaspoon finely chopped garlic
Directions
  1. Preheat the oven to 375 degrees F.
  2. Microwave the rice and broccoli as directed on bag. Place in a medium bowl; set aside.
  3. In a small bowl, mix 2 tablespoons of the cheese and ¼ teaspoon pepper. Separate the dough into 8 rounds. Place rounds 3 inches apart on a large, ungreased cookie sheet. Sprinkle the cheese mixture evenly over rounds. Press the center of each round to form an indent 2 inches wide and ½ inch deep.
  4. Add the remaining cheese, the cream, and 1 teaspoon of the lemon peel to the rice mixture; stir gently. Spoon slightly less than ¼ cup of the mixture into the indent of each round. Bake until golden brown, 10 to 16 minutes.
  5. Meanwhile, in a small bowl, mix the remaining 1 teaspoon lemon peel, basil, and garlic. Remove the rounds from the oven; sprinkle with the basil mixture. Serve warm.
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