Broccoli Risotto with Cream and Lemon

Ingredients

• olive oil (2 tablespoons)
• butter (3 tablespoons)
• sweet onion (0.5 large)
• garlic (4 cloves)
• Arborio rice (1.5 cups)
• dry white wine (0.5 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 (1.5 tablespoons)
• salt (0 )
• pepper (0 )

Instructions

1. Gather all ingredients.
2. 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.
3. Pour in rice, and stir until rice is coated in oil and has started to toast, 3 to 4 minutes.
4. 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.
5. 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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 482
• fat: 26 g
• sats: 14 g
• carbs: 53 g
• fibre: 2 g
• protein: 7 g
• salt: 0 g