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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 30 minutes

• Source

  All Recipes

| 1. 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. | 2. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
onion	1/2		chopped sweet	30.0	7.005	0.825	0.075
garlic	4	cloves	chopped	17.88	3.9672	0.7632	0.06
arborio rice	1 1/2	cups		-	-	-	-
white wine	1/2	cup		-	-	-	-
lemon juice	2	tablespoons		6.71	2.1045	0.1067	0.0732
chicken broth	5	cups		390.6	9.45	55.692	13.104000000000001
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
broccoli floret	3	cups	cooked	-	-	-	-
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
parmesan cheese	1	tablespoon	grated	18.5	2.0	2.0	0.25
asiago cheese	1 1/2	tablespoons	grated	-	-	-	-
salt pepper	to taste			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.