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."
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Ingredients

1 h 10 m servings 482 cals
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Original recipe yields 6 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

31

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...

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 stoc...

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 "to...

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'...

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 th...

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 hea...

i skipped the lemon and used 1% milk instead of cream and it was DELICIOUS. Love this recipe!