Broccoli Risotto with Cream and Lemon Recipe

Name: Broccoli Risotto with Cream and Lemon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat the olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat.
2
Add the onion and garlic; cook and stir until the onion begins to turn golden brown at the edges, about 2 minutes.
3
Pour in the rice, and stir until the rice is coated in oil and has started to toast, 3 to 4 minutes.
4
Reduce the heat to medium and stir in the white wine and lemon juice.
5
Cook and stir until the wine has mostly evaporated, then stir in one third of the chicken broth; continue stirring until incorporated.
6
Repeat this process twice more, stirring constantly.
7
Stirring in the broth should take 15 to 20 minutes in all.
8
Stir in the cream, and cook 5 minutes before stirring in the broccoli, chives, Parmesan cheese, and Asiago cheese.
9
Cook and stir until the risotto is hot; season to taste with salt and pepper before serving.

1203

kcal

Calories

Fat

Carbs

108

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons olive oil, 3 tablespoons butter, 1/2 large sweet onion, finely chopped, 4 cloves garlic, chopped, and more.

Yes, Broccoli Risotto with Cream and Lemon falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Broccoli Risotto with Cream and Lemon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions