Creamy Broccoli Risotto with Lemon

Creamy Broccoli Risotto with Lemon


52 people made this

A creamy rice risotto with fresh broccoli, chopped chives and Spanish onion. After it's cooked in wine, stock and lemon juice, Parmesan and Romano cheese is stirred in.


Serves: 6 

  • 2 tablespoons olive oil
  • 60g butter
  • 1/2 large Spanish onion, finely diced
  • 4 cloves garlic, diced
  • 1 1/2 cups (250g) Arborio rice
  • 1/2 cup (125ml) dry white wine (such as Sauvignon Blanc)
  • 2 tablespoons lemon juice
  • 5 cups hot chicken stock
  • 1 cup thickened cream
  • 3 cups cooked broccoli florets
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon grated Parmesan cheese
  • 1 1/2 tablespoons grated Romano cheese
  • 1 pinch salt and pepper, to taste

Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

  1. 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 then 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.
  2. 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 Romano cheese. Cook and stir until the risotto is hot; season to taste with salt and pepper before serving.

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