Broccoli Risotto with Cream and Lemon

This rich and creamy broccoli risotto with garlic, white wine, freshly grated Parmesan and a hint of lemon is guaranteed to impress your guests!

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 482 Calories

Ingredients

• 2 tablespoons lemon juice
• 3 tablespoons butter
• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 tablespoon grated Parmesan cheese
• salt and pepper to taste
• 2 tablespoons chopped fresh chives
• 4 cloves garlic, chopped
• 1 ½ cups Arborio rice
• ½ cup dry white wine (such as Sauvignon Blanc)
• ½ large sweet onion, finely chopped
• 5 cups hot chicken broth
• 3 cups cooked broccoli florets
• 1 ½ tablespoons grated Asiago cheese

Recipe Instructions

Step 1

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. 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.

Step 2

Cook and stir until wine has mostly evaporated, then stir in 1/3 of the chicken broth; continue stirring until incorporated. 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.