Broccoli Risotto with Cream and Lemon

SUBMITTED BY: Brittany PHOTO BY: Muffinmom

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

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PREP TIME	30 Min
COOK TIME	40 Min
READY IN	1 Hr 10 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 tablespoons olive oil
3 tablespoons butter
1/2 large sweet onion, finely chopped
4 cloves garlic, chopped
1 1/2 cups Arborio rice
1/2 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 1/2 tablespoons grated Asiago cheese
salt and pepper to taste

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.
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.

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REVIEWS

Reviewed on Jun. 24, 2008 by Muffinmom

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Muffinmom
Jun. 24, 2008

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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3 users found this review helpful

Very good basic recipe, although the measurements require a bit of tweaking! I make risotto... MORE

Reviewed on Aug. 23, 2008 by Annabelle

The lemon juice made this risotto taste very different from the mushroom risotto I usually... MORE

Reviewed on Jun. 22, 2008 by LisaDee

This was a really tasty risotto. I skipped the cream to limit the amount of fat but it was... MORE

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Recipe Submitter:

Brittany

	Cooking Level: Expert Home Town: San Diego, California, USA Living In: Seattle, Washington, USA
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