Roasted Broccoli Risotto with Lemon and Cream

This was rich and yummy. I needed something inspiring for the broccoli that came in our farm tote, so this was the winner. The recipe did not call for roasting, but since we love all things roasted, I made it that way and it was definitely worth it.

From AllRecipes with a few adaptations

Ingredients:
~2 tbs olive oil
~3 tbs butter
~1/2 shallot, finely chopped
~4 cloves chopped garlic
~1 and 1/2 cups arborio rice (I know this is supposed to be THE rice for risotto, but I used basmati since we had it on hand and it turned out great)
~1/2 cup dry white wine
~2 tbs lemon juice
~5 cups HOT chicken broth
~1 cup heavy cream
~3 cups broccoli florets
~2 tbs chopped fresh chives
~1/4 cup grated Parmesan cheese
~1 and 1/2 tbs grated Asiago cheese
~salt and pepper to taste

1. Preheat oven to 400. Arrange broccoli on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast for 15-20 minutes.
2. Heat the olive oil and butter in a large pot or dutch oven over medium-high heat.
3. Add shallot and garlic; stir until shallot starts to soften and turn brown at the edges (about 2 minutes).
4. Pour in rice and stir until rice is coated in oil and has started to toast (3-4 minutes).
5. Reduce heat to medium and stir in white wine and lemon juice. Cook and stir until wine has mostly evaporated.
6. Stir in 1/3 of the chicken broth and stir until incorporated. Repeat twice more, stirring constantly. This should take 15-20 minutes total.
7. Stir in cream and cook 5 minutes. Add broccoli, chives, and cheeses.
8. Cook and stir until hot and season with salt and pepper to taste.