Broccoli Risotto

Broccoli Risotto

Recipe by Brittany from allrecipes.com

Dinner 50 Mins.

Ingredients

6

6 servings

  • 2 tablespoons olive oil
  • 3 tablespoons butter
  • 0.5 large sweet onion, finely chopped
  • 4 cloves garlic, chopped
  • 1.5 cups Arborio rice
  • 0.5 cup dry white wine (such as Sauvignon Blanc)
  • 2 tablespoons lemon juice
  • 5 cups hot chicken broth
  • 1 cup heavy cream
  • 3 cups cooked broccoli florets
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon grated Parmesan cheese
  • 1.5 tablespoons grated Asiago cheese
  • salt and pepper to taste

Instructions

  • Heat olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until onion begins to turn golden brown at the edges, about 2 minutes.
  • Pour in rice, and stir until rice is coated in oil and has started to toast, 3 to 4 minutes. Reduce heat to medium and stir in white wine and lemon juice. Cook and stir until wine has mostly evaporated, then stir in 1/3 of the chicken broth; continue stirring until incorporated.
  • Repeat this process twice more, stirring constantly. Stirring in broth should take 15 to 20 minutes in all. Stir in cream and cook 5 minutes before stirring in broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until risotto is hot; season to taste with salt and pepper before serving.

Nutritional Facts

Per 6 servings

  • Calories: 482
  • Carbohydrate: 53g
  • Fat: 26g
  • Fiber: 2g
  • Protein: 7g
  • Sugar: 2g

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