Recipe Details
Ingredients
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2tablespoonsolive oil
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3tablespoonsbutter
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½largesweet onion, finely chopped
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4clovesgarlic, chopped
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1 ½cupsArborio rice
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½cupdry white wine (such as Sauvignon Blanc)
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2tablespoonslemon juice
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5cupshot chicken broth
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1cupheavy cream
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3cupscooked broccoli florets
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2tablespoonschopped fresh chives
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1tablespoongrated Parmesan cheese
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1 ½tablespoonsgrated Asiago cheese
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salt and pepper to taste
Cooking Directions
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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.
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Pour in rice, and stir until rice is coated in oil and has started to toast, 3 to 4 minutes. 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.
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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 Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe6 | |
Calories482 | |
% Daily Value * | |
Total Fat 26g |
33% |
Saturated Fat 14g |
70% |
Cholesterol 72mg |
24% |
Sodium 106mg |
5% |
Total Carbohydrate 53g |
19% |
Dietary Fiber 2g |
8% |
Total Sugars 2g |
|
Protein 7g |
14% |
Vitamin C 46mg |
51% |
Calcium 80mg |
6% |
Iron 1mg |
6% |
Potassium 228mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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