Use your leftover rotisserie chicken in this crepe recipe.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons olive oil
- 3 tablespoons butter
- ½ large sweet onion, finely chopped
- 4 cloves garlic, chopped
- 1 ½ cups Arborio rice
- ½ 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 ½ tablespoons grated Asiago cheese
- salt and pepper to taste
Instructions
- 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
| Calories | 482 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 14 g |
| Sodium | 106 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I added mushrooms along with chicken and vegetable broth.
The first time I ever made any risotto and I love this version! I did add a little extra lemon juice because I was serving it with broiled tilapia
I thought this was great as is; creamy, with a hint of “brightness” from the lemon juice! However, it took almost twice as long to cook (25-30 min.) but that may have been due to my heat being too low initially. We ate it as a main dish, but I liked the picture options of having seafood on top. It did require the addition of salt to taste when served. Have saved this recipe to my file.
Excellent! Would absolutely make it again.
Very tasty but not overwhelming lemon, just a hint. I made it precisely as directed but must not have had the heat on high enough because it took more like 45 minutes for the rice to absorb the broth! I would make this again.
Good recipe. I used a green onion instead of a sweet onion and omitted the chives and lemon juice (because I didn’t have them on hand) and thought it turned out great. Thanks for the recipe.
Delicious and I’ve made more using whatever fresh veggies I have in the house.
Delicious and easy to make. I took the recommendation of another reviewer and reduced the amount of cream and increased the amount of Parmesan cheese. The result was creamy and flavorful. I’ll make this again.
Made it exactly as instructed (although I did add more Parmesan and Asiago cheese). Came out fantastic! Will definitely make again. Thanks for sharing!
With the suggested adjustments from other reviews, this was really good! First time cooking risotto the recipe is easy to follow. I did not have cooking wine so I replaced it with just water. I also added chicken to make a complete meal.
Will definitely make this again. I followed the recipe and measurement exactly except I increased the Parmesan and would increase the lemon next time. Well worth the work. Thank you.
Made with cauliflower and it was very tasty. First time making risotto. Thank you for the recipe.
I have never made risotto for the fact that it always seems to have mushrooms and my family won’t eat that. This recipe gives me hope for a new side dish to add to my rotation. I did not have white wine, but its deletion did not seem to make a difference. I also did not use cream, as the cheese seemed to add enough creaminess. Everything else was as written and we really enjoyed it alongside a lemon chicken.
Loved the flavor and creaminess of this rice. Goes with any fish or meat. I will make it over and over thanks.
Made this exactly added rotisserie chicken to top and WOW whole family loved it
What I changed: evaporated milk instead of heavy cream-only because I didn’t have any heavy cream; added sautéed mushrooms, because I had them and had to use them. Dynamite recipe. I definitely will cook it again.
The reviews are right- this dish is AWESOME. Super creamy and nicely filling. I used half and half instead of cream and added red pepper. I also steamed the broccoli and red pepper first before adding it to the risotto, and added extra cheese. You end up with a big portion! Makes good leftovers.
Very tasty and well balanced. Had to modify the stock (vegetarian) but it didn’t affect the outcome. Also had easy access to the cheese (live in Italy) but not the cream so used Mascarpone. Will definitely cook again. Thanks
Instead of following the recipe for cooking the rice I sauted the onions with a chopped red pepper in the olive oil and butter. Once the onion was browned, I added the chicken broth (I used more chicken broth instead of adding the wine) and brought it to a boil. I then added a couple of tablespoons of lemon juice. I used sprouted brown rice and simmered for about 40 min, the rice mixture still had a fair amount of liquid. I then added about 1 cup of cream cheese instead of the heavy cream and stirred it in. While the rice was simmering I had steamed the broccoli and some snap peas. When the broccoli was tender crisp I turned off the heat and lifted the lid. Just before the rice was ready I brought a few cups of water to a boil and dropped in some raw prawns. Once the prawns turned pink I drained off the water and then tossed everything together. Final step was to added a few tablespoons of grated asiago cheese and parmesan cheese. Served it with a sprinkle of lemon pepper on top and additional parmesan cheese.
my review is based on a HALF PORTION. I did not use any butter but instead I used all olive oil (2T), and then I added about 1/2 C diced onion and 1 minced clove of garlic, and sauteed over medium heat for about 5 minutes before adding the rice (3/4C) and the wine (1/2C), and cooked for a few minutes over medium until most had evaporated, then started adding my chicken broth (2C) about 1/2C at a time until it began to get creamy, but still had a slight bite to it. (This took about 20 minutes or so, but judge by texture more than time.) Then I added about 1/4C cream, 1/2C parmesan, salt and pepper, the juice of 1/2 lemon, and the steamed broccoli. Add a bit of extra cream if it seems dry. This worked well for me . . . I’ve also used spinach with this recipe. Very lemony and creamy!
Such a delicious recipe! I followed the recipe exactly as directed and was very pleased.