Name: Broccoli Risotto
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 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; 1.5 tablespoons grated Asiago cheese; salt and pepper to taste

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 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
1.5 tablespoons grated Asiago cheese
salt and pepper to taste

Steps

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.