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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