A rich and creamy broccoli risotto with just a hint of lemon.
Ingredients
- olive oil: 2 Tbsp
- butter: 3 Tbsp
- sweet onion: 0.5 piece (chopped)
- garlic: 4 clove (chopped)
- ½ cups Arborio rice: 1 piece
- dry white wine (such as Sauvignon Blanc): 0.5 cup
- lemon juice: 2 Tbsp
- hot chicken broth: 5 cups
- heavy cream: 1 cup
- broccoli florets: 3 cups (cooked)
- fresh chives: 2 Tbsp (chopped)
- Parmesan cheese: 1 Tbsp (grated)
- ½ tablespoons grated Asiago cheese: 1 piece
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Heat olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until onion begins to turn golden brown at the edges, about 2 minutes.
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Pour in rice, and stir until rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce heat to medium and stir in white wine and lemon juice. Cook and stir until wine has mostly evaporated, then stir in 1/3 of the chicken broth; continue stirring until incorporated.
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Repeat this process twice more, stirring constantly. Stirring in broth should take 15 to 20 minutes in all. Stir in cream and cook 5 minutes before stirring in broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until risotto is hot; season to taste with salt and pepper before serving.
