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Garlic Parmesan Broccoli Risotto

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Italian
Garlic Parmesan Broccoli Risotto
Ingredients
  • 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 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 1/2 tablespoons grated Asiago cheese
  • salt and pepper to taste
Instructions
1
Collect all necessary components for the dish.
2
Heat olive oil and butter in a substantial, heat-diffusing saucepan over a moderate to high flame. Introduce the onion and garlic; cook and blend until the onion's outer edges have started to transform into a golden hue, approximately 2 minutes.
3
Introduce the rice and stir until it's evenly coated in oil and has begun to develop a toasted appearance, around 3 to 4 minutes.
4
Decrease the heat to a moderate level and blend in white wine and lemon juice. Cook and blend until the wine has largely evaporated, then introduce 1/3 of the chicken broth; continue blending until it's fully incorporated.
5
Repeat this process two more times, maintaining constant stirring. Adding the broth should take 15 to 20 minutes in total. Blend in cream and cook for 5 minutes before blending in broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and blend until the risotto is hot; season to taste with salt and pepper before presentation.