Broccoli Risotto with Cream and Lemon26 Reviews
- Prep: 30 min
- Cook: 40 min
- Ready In: 1 hr 10 min
“A creamy risotto with broccoli and just a hint of lemon.” - by Brittany
Original recipe yields 6 servings
- 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.
- 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.
Amount Per Serving (6 total)
- 482 cal
- 25.9 g
- 52.6 g
Based on a 2,000 calorie diet
Reviews (26)Rate This Recipe
"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 few chan..." See moreges I made, I got it! I did not use any butter, but instead I used all olive oil (about 3 T was enough), and then I added about 3/4 C onion (1 small), 3 chopped cloves of garlic, and sauteed over medium heat for about 5 minutes before adding the wine. I did add 1/2 C wine, and cooked for a few minutes over medium until most had evaporated, then started adding my chicken broth (3 cans was the perfect amount, by the way) about 1/2 C at a time until it began to get creamy, but still had a slight bite to it. (This took about 20 minutes or so, but judge by texture more than time.) Then I added about 1/2 C cream (I think a cup is way too much for only 1 1/2 C rice), 1/2 C fresh grated parm (it needed more then just 2 T), salt and pepper, the 2 T lemon juice, and the steamed broccoli (4 minutes in the microwave is perfect). Add a bit of extra cream if it seems dry at this point. All in all, great recipe; the lemon and broccoli with the creaminess of the rice was delicious!!! "
"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 - mushroom, asp..." See morearagus, etc. I will definitely be making this again. "
"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 good, and..." See more did not require any salt or pepper. I realized too late that I forgot the heavy cream on my trip to the store, but found a substitution on-line: 3/4 cup milk, 1/3 cup butter, and 1 tablespoon flour (if using 1% or skim milk). It worked perfectly. I like chopping the broccoli very fine, so each bite suggests broccoli rather than overwhelming the dish with large chunks."
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