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Broccoli Risotto with Cream and Lemon Recipe

Recipe by: Brittany

"A creamy risotto with broccoli and just a hint of lemon."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep30 m
  • Cook40 m
  • Ready In1 h 10 m
  • 1Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce the heat to medium and stir in the white wine and lemon juice.
  • 2Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. Stir in the cream, and cook 5 minutes before stirring in the broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 6 servings
  • 482 cals
  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 1/2 large sweet onion, finely chopped
  • 4 cloves garlic, chopped
  • 1 1/2 cups Arborio rice
  • 1/2 cup dry white wine (such as Sauvignon Blanc)
  • 2 tablespoons lemon juice
  • 5 cups hot chicken broth
  • 1 cup heavy cream
  • 3 cups cooked broccoli florets
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon grated Parmesan cheese
  • 1 1/2 tablespoons grated Asiago cheese
  • salt and pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    482
    24%
  • Fat:
    25.9
    40%
  • Carbs:
    52.6
    17%
  • Protein:
    7
    14%
  • Cholesterol:
    72
    24%

Based on a 2,000 calorie diet

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