75 Ratings
  • 5 star values: 47
  • 4 star values: 24
  • 3 star values: 3
  • 1 star values: 1

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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

482 calories; 25.9 g total fat; 72 mg cholesterol; 106 mg sodium. 52.6 g carbohydrates; 7 g protein; Full Nutrition


Reviews (47)

Read All Reviews
75 Ratings
  • 5 star values: 47
  • 4 star values: 24
  • 3 star values: 3
  • 1 star values: 1