Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
6
Ingredients
Directions
Gather all ingredients.
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.
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.
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 (per serving)
| 482 | Calories |
| 26g | Fat |
| 53g | Carbs |
| 7g | Protein |
