Broccoli Risotto

Name: Broccoli Risotto
Ingredients: 3 1/8 cups chicken stock Knorr; 2 light mayonnaise dollops* Hellman's; 2 3/4 cups broccoli florets; 1 3/4 cups arborio rice; 1/2 onion; 2 tablespoons grated Parmesan cheese; 2 tablespoons olive oil

7 ingredients

6 steps

Ingredients

3 1/8 cups chicken stock Knorr
2 light mayonnaise dollops* Hellman's
2 3/4 cups broccoli florets
1 3/4 cups arborio rice
1/2 onion
2 tablespoons grated Parmesan cheese
2 tablespoons olive oil

Directions

1

Saute the chopped onion and broccoli in 1 tablespoon of olive oil for about 3 minutes, or until onion is soft.
2

Add 2-3 tablespoons of the chicken stock and pepper. Simmer until the broccoli is tender for about 10 minutes and set aside.
3

Meanwhile, heat 1 tablespoon of oil in a saucepan. Add rice and stir until rice is coated. Stir 2/3 of broth into rice mixture
4

Cook, stirring constantly, until all the liquid is absorbed. Add the remaining stock. Cook until the rice is creamy and the grains are tender (you may need to add more stock).
5

Stir in mayonnaise, parmesan cheese and broccoli.
6

Sprinkle with the parsley and serve immediately.