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.

No additional tips available.

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

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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.

Broccoli Risotto with Cream and Lemon

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