Ingredients

• 2 tablespoons olive oil
• 3 tablespoons butter
• 0.5 large sweet onion , finely chopped
• 4 cloves garlic , chopped
• 1.5 cups Arborio rice
• 0.5 cups 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
• 1.5 tablespoons grated Asiago cheese
• salt and pepper to taste

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil and butter in a large, heavy-bottomed saucepan over medium-high heat. Add onion and garlic; cook and stir until onion begins to turn golden brown at the edges, about 2 minutes.
3. 3 Pour in rice, and stir until rice is coated in oil and has started to toast, 3 to 4 minutes.
4. 4 Reduce heat to medium and stir in white wine and lemon juice. Cook and stir until wine has mostly evaporated, then stir in 1/3 of the chicken broth; continue stirring until incorporated.
5. 5 Repeat this process twice more, stirring constantly. Stirring in broth should take 15 to 20 minutes in all. Stir in cream and cook 5 minutes before stirring in broccoli, chives, Parmesan cheese, and Asiago cheese. Cook and stir until risotto is hot; season to taste with salt and pepper before serving.

Nutrition per serving