Lemon-Broccoli Risotto Rounds

Lemon-Broccoli Risotto Rounds
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.

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Deliver 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 Teaspoons grated lemon peel
  • 2 Tablespoons chopped fresh basil leaves
  • ⅛ Teaspoon finely chopped garlic


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.

Lemon Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Lemon Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.