Creamy Broccoli Risotto

Ingredients Needed

• 2 tablespoons olive oil

• 3 tablespoons butter

• ½ large sweet onion, finely chopped

• 4 cloves garlic, chopped

• 1 ½ cups Arborio rice

• ½ cup dry white wine (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 ½ tablespoons grated Asiago cheese

• salt and pepper to taste

Instructions

Prepare all necessary ingredients.

In a large, heavy-bottomed pan, heat olive oil and butter over medium-high heat. Add the onion and garlic, and cook while stirring until the onion turns golden brown at the edges, about 2 minutes.

Add the rice and stir, allowing it to coat in the oil and toast slightly, about 3 to 4 minutes.

Lower the heat to medium, then stir in the white wine and lemon juice. Cook while stirring until most of the wine evaporates, then add 1/3 of the chicken broth and continue stirring until fully absorbed.

Repeat the process two more times, stirring continuously. The broth should be incorporated over the course of 15 to 20 minutes. Once done, stir in the cream and cook for 5 minutes. Then add the broccoli, chives, Parmesan, and Asiago cheeses. Stir until the risotto is heated through, then season with salt and pepper to taste before serving.

Nutritional Information (per serving)