Name: Broccoli Risotto with Cream and Lemon
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Olive oil - 2 tablespoons; Butter - 3 tablespoons; Sweet onion, finely chopped - ½ large; Garlic, chopped - 4 cloves; Arborio rice - 1 ½ cups; Dry white wine (such as Sauvignon Blanc) - ½ cup; Lemon juice - 2 tablespoons; Hot chicken broth - 5 cups; Heavy cream - 1 cup; Cooked broccoli florets - 3 cups; Chopped fresh chives - 2 tablespoons; Grated Parmesan cheese - 1 tablespoon; Grated Asiago cheese - 1 ½ tablespoons; Salt and pepper to taste - 1 ½ tablespoons

Ingredients for - Broccoli Risotto with Cream and Lemon

1. Olive oil 2 tablespoons

2. Butter 3 tablespoons

3. Sweet onion, finely chopped ½ large

4. Garlic, chopped 4 cloves

5. Arborio rice 1 ½ cups

6. Dry white wine (such as Sauvignon Blanc) ½ cup

7. Lemon juice 2 tablespoons

8. Hot chicken broth 5 cups

9. Heavy cream 1 cup

10. Cooked broccoli florets 3 cups

11. Chopped fresh chives 2 tablespoons

12. Grated Parmesan cheese 1 tablespoon

13. Grated Asiago cheese 1 ½ tablespoons

14. Salt and pepper to taste 1 ½ tablespoons

How to cook deliciously - Broccoli Risotto with Cream and Lemon

1 . Stage

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.

2 . Stage

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.