Lemon-Broccoli Risotto Rounds
Lemon-Broccoli Risotto Rounds
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.
Servings
8
Ingredients
- 1 12-ounce bag frozen cheesy rice and broccoli, such as green giant™ steamers™
- freshly ground black pepper
- ⅛ cup grated parmigiano-reggiano
- 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
- Preheat the oven to 375 degrees F.
- Microwave the rice and broccoli as directed on bag. Place in a medium bowl; set aside.
- 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.
- 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.
- 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.