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Broccoli Risotto with Cream and Lemon

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Broccoli Risotto with Cream and Lemon



Ingredients :

  • 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
  • Methods :

  • 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 broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Stirring in the broth 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.
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