76 Ratings
  • 5 star values: 48
  • 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

Directions

  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

482 calories; 25.9 g total fat; 72 mg cholesterol; 106 mg sodium. 52.6 g carbohydrates; 7 g protein; Full Nutrition


Reviews (48)

Read All Reviews

Most helpful positive review

Rating: 5 stars
04/15/2010
After ordering a broccoli risotto recipe at Perkins recently and thinking it was pretty awesome for chain restaurant fare I was happy to find this one at the allrecipes website. It is very good and did not require any salt or pepper. I realized too late that I forgot the heavy cream on my trip to the store but found a substitution on-line: 3/4 cup milk 1/3 cup butter and 1 tablespoon flour (if using 1% or skim milk). It worked perfectly. I like chopping the broccoli very fine so each bite suggests broccoli rather than overwhelming the dish with large chunks. Read More
(22)

Most helpful critical review

Rating: 4 stars
06/24/2008
Very good basic recipe although the measurements require a bit of tweaking! I make risotto quite often so I have gotten pretty good at finding that perfect creamy consistency and with the few changes I made I got it! I did not use any butter but instead I used all olive oil (about 3 T was enough) and then I added about 3/4 C onion (1 small) 3 chopped cloves of garlic and sauteed over medium heat for about 5 minutes before adding the wine. I did add 1/2 C wine and cooked for a few minutes over medium until most had evaporated then started adding my chicken broth (3 cans was the perfect amount by the way) about 1/2 C at a time until it began to get creamy but still had a slight bite to it. (This took about 20 minutes or so but judge by texture more than time.) Then I added about 1/2 C cream (I think a cup is way too much for only 1 1/2 C rice) 1/2 C fresh grated parm (it needed more then just 2 T) salt and pepper the 2 T lemon juice and the steamed broccoli (4 minutes in the microwave is perfect). Add a bit of extra cream if it seems dry at this point. All in all great recipe; the lemon and broccoli with the creaminess of the rice was delicious!!! Read More
(78)
76 Ratings
  • 5 star values: 48
  • 4 star values: 24
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
06/24/2008
Very good basic recipe although the measurements require a bit of tweaking! I make risotto quite often so I have gotten pretty good at finding that perfect creamy consistency and with the few changes I made I got it! I did not use any butter but instead I used all olive oil (about 3 T was enough) and then I added about 3/4 C onion (1 small) 3 chopped cloves of garlic and sauteed over medium heat for about 5 minutes before adding the wine. I did add 1/2 C wine and cooked for a few minutes over medium until most had evaporated then started adding my chicken broth (3 cans was the perfect amount by the way) about 1/2 C at a time until it began to get creamy but still had a slight bite to it. (This took about 20 minutes or so but judge by texture more than time.) Then I added about 1/2 C cream (I think a cup is way too much for only 1 1/2 C rice) 1/2 C fresh grated parm (it needed more then just 2 T) salt and pepper the 2 T lemon juice and the steamed broccoli (4 minutes in the microwave is perfect). Add a bit of extra cream if it seems dry at this point. All in all great recipe; the lemon and broccoli with the creaminess of the rice was delicious!!! Read More
(78)
Rating: 5 stars
04/15/2010
After ordering a broccoli risotto recipe at Perkins recently and thinking it was pretty awesome for chain restaurant fare I was happy to find this one at the allrecipes website. It is very good and did not require any salt or pepper. I realized too late that I forgot the heavy cream on my trip to the store but found a substitution on-line: 3/4 cup milk 1/3 cup butter and 1 tablespoon flour (if using 1% or skim milk). It worked perfectly. I like chopping the broccoli very fine so each bite suggests broccoli rather than overwhelming the dish with large chunks. Read More
(22)
Rating: 4 stars
06/22/2008
This was a really tasty risotto. I skipped the cream to limit the amount of fat but it was still very creamy and delicious. This could be modified to add whatever veggies are on hand - mushroom asparagus etc. I will definitely be making this again. Read More
(21)
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Rating: 5 stars
02/09/2009
This was fantastic! I made two alterations- substituted chopped frozen spinach for the broccoli (we were out) and used 1/4 cup half and half instead of cream. Also the finished risotto only "took" 4 cups of broth so I'd recommend adding just a 1/2 cup at a time towards the end of cooking time. Thanks for the recipe this was great! Read More
(15)
Rating: 5 stars
11/03/2010
I made this risotto with the stock from a whole chicken cooked yesterday. Did not have white wine so used cooking sherry. And once the sherry was absorbed added the rest of the chicken stock and pressure cooked it for 6 minutes. Once done put the pressure cooker on "brown" and added the broccoli and cheese. Did not need the cream because it was so creamy already! Wonderful recipe! Read More
(14)
Rating: 4 stars
02/25/2010
This was pretty good and not too difficult (was my first time making risotto so I was a little scared!) Since I don't have experience making risotto I'm not sure if I ended up with the 'right' consistency but I stopped adding broth after four cups and it was even a teeny bit mushy. But perfectly edible and tasty. I used a little more oil and a lot less butter forgot to put the chives in more asiago and no parmesan - though if I make again I think I would use just parm 'cause I always have it on hand and asiago is more expensive than it's worth. I also added a tbsp more lemon juice plus another quick drizzle at the end and it still didn't taste very lemony but that's alright. Overall quite good! Read More
(7)
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Rating: 5 stars
11/17/2010
Oh wow this was the best thing I have ever eaten! Usually I don't like risotto because it has a ton of mushrooms in it but this was delicious! I had leftover broccoli and roasted red peppers that I needed to use so I threw them in this and it was so good I could have eaten the whole pan by myself! Read More
(6)
Rating: 4 stars
11/09/2008
I made this exactly by the recipe except that I had no cheese and I through in a little leftover shredded chicken. It didn't taste as good as I had expected (delicious and creamy but rather bland.) but I suspect the cheese would have made a big difference. Will definitely try it again! Read More
(4)
Rating: 5 stars
09/05/2011
This is a great recipe and since I am vegeterian I had to make some subsitutions. I substituted the chicken broth with vegetable broth I used vegan butter I used silk creamer instead of heavy cream and I used veggie parmesan cheese to make this a great vegetarian/vegan dish. Thanks for the recipe. Read More
(4)