- Dish type
- Main course
A creamy risotto with broccoli and just a hint of lemon.
67 people made this
- 2 tablespoons olive oil
- 3 tablespoons butter
- 1 onion, finely chopped
- 4 cloves garlic, chopped
- 340g Arborio rice
- 125ml dry white wine (such as Sauvignon Blanc)
- 2 tablespoons lemon juice
- 1.2L hot chicken stock
- 250ml double cream
- 275g 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
MethodPrep:30min ›Cook:40min ›Ready in:1hr10min
- 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 stock; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the stock 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.
Asiago is a hard Italian cheese, similar to Parmesan and Pecorino Romano. If you can't find Asiago, Pecorino Romano is a good substitute, or just use more Parmesan.
Reviews & ratingsAverage global rating:(77)
Reviews in English (47)
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!!!-24 Jun 2008
After ordering a broccoli risotto recipe at Perkins recently, and thinking it was pretty awesome for chain restaurant fare, I was happy to find this one at the this site website. It is very good, and did not require any salt or pepper. I realized too late that I forgot the heavy cream on my trip to the store, but found a substitution on-line: 3/4 cup milk, 1/3 cup butter, and 1 tablespoon flour (if using 1% or skim milk). It worked perfectly. I like chopping the broccoli very fine, so each bite suggests broccoli rather than overwhelming the dish with large chunks.-14 Apr 2010
This was a really tasty risotto. I skipped the cream to limit the amount of fat but it was still very creamy and delicious. This could be modified to add whatever veggies are on hand - mushroom, asparagus, etc. I will definitely be making this again.-22 Jun 2008