Rating: 4.5 stars
78 Ratings
  • 5 star values: 50
  • 4 star values: 24
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1

A creamy risotto with broccoli and just a hint of lemon.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat 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.

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  • Cook 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.

Nutrition Facts

482 calories; protein 7g; carbohydrates 52.6g; fat 25.9g; cholesterol 71.8mg; sodium 106.4mg. Full Nutrition
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