The ingredient list now reflects the servings specified
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.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
482 calories; 25.9 g total fat; 72 mg cholesterol; 106 mg sodium. 52.6 g carbohydrates; 7 g protein; Full Nutrition
*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.
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!!!
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Broccoli Risotto with Cream and Lemon
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