Creamy Broccoli Risotto with Lemon
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.
Ingredients
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
Directions
Preparation:30min ›
Cook:40min ›
Ready in:1hour10min
- 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.
- 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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Reviews and Ratings
Global Ratings:
(78)
Reviews in English (48)
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 (Review from Allrecipes USA and Canada)
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 allrecipes 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 (Review from Allrecipes USA and Canada)
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 (Review from Allrecipes USA and Canada)