Broccoli Risotto with Cream and Lemon

Broccoli Risotto with Cream and Lemon

31
Brittany 0

"A creamy risotto with broccoli and just a hint of lemon."

Ingredients

1 h 10 m {{adjustedServings}} servings 482 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 482 kcal
  • 24%
  • Fat:
  • 25.9 g
  • 40%
  • Carbs:
  • 52.6g
  • 17%
  • Protein:
  • 7 g
  • 14%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 106 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

31
  1. 50 Ratings

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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 fe...

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 goo...

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 - mushroo...