broccoli risotto with cream and lemon

Ingredients

• Servings: 6
• 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 (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

Recipe

Preparation Time: 30 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• 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 and lemon juice.
• cook and stir until the 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.