Broccoli Risotto with Cream and Lemon Recipe -
Broccoli Risotto with Cream and Lemon Recipe

Broccoli Risotto with Cream and Lemon

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    40 mins

    1 hr 10 mins


  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 More Reviews

Jun 24, 2008

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 changes 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!!!

Apr 15, 2010

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 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.

Jun 22, 2008

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, asparagus, etc. I will definitely be making this again.

Nov 03, 2010

I made this risotto with the stock from a whole chicken cooked yesterday. Did not have white wine so used cooking sherry. And, once the sherry was absorbed, added the rest of the chicken stock and pressure cooked it for 6 minutes. Once done, put the pressure cooker on "brown" and added the broccoli and cheese. Did not need the cream because it was so creamy already! Wonderful recipe!

Feb 09, 2009

This was fantastic! I made two alterations- substituted chopped frozen spinach for the broccoli (we were out) and used 1/4 cup half and half instead of cream. Also, the finished risotto only "took" 4 cups of broth, so I'd recommend adding just a 1/2 cup at a time towards the end of cooking time. Thanks for the recipe, this was great!

Feb 25, 2010

This was pretty good, and not too difficult (was my first time making risotto so I was a little scared!) Since I don't have experience making risotto, I'm not sure if I ended up with the 'right' consistency, but I stopped adding broth after four cups, and it was even a teeny bit mushy. But perfectly edible and tasty. I used a little more oil and a lot less butter, forgot to put the chives in, more asiago and no parmesan - though if I make again, I think I would use just parm 'cause I always have it on hand, and asiago is more expensive than it's worth. I also added a tbsp more lemon juice plus another quick drizzle at the end, and it still didn't taste very lemony, but that's alright. Overall, quite good!

Nov 17, 2010

Oh wow this was the best thing I have ever eaten! Usually I don't like risotto because it has a ton of mushrooms in it, but this was delicious! I had leftover broccoli and roasted red peppers that I needed to use so I threw them in this and it was so good I could have eaten the whole pan by myself!

Sep 05, 2011

This is a great recipe and since I am vegeterian I had to make some subsitutions. I substituted the chicken broth with vegetable broth, I used vegan butter, I used silk creamer instead of heavy cream and I used veggie parmesan cheese to make this a great vegetarian/vegan dish. Thanks for the recipe.


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  • Calories
  • 482 kcal
  • 24%
  • Carbohydrates
  • 52.6 g
  • 17%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 25.9 g
  • 40%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 7 g
  • 14%
  • Sodium
  • 106 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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