Broccoli Risotto

Directions

1. 1
   Heat the olive oil and butter until melted in a large saucepan over medium high heat then add the onion and garlic. Cook and stir until the onion begins to turn golden, about 3 minutes.
2. 2
   Add the rice and stir until the rice is coated in the oil and becomes toasted, about 3 minutes.
3. 3
   Reduce the heat to medium and stir in the white wine and lemon juice.
4. 4
   Stir until the wine has mostly evaporated and then add ½ cup of broth and stir continuously until fully incorporated. Repeat this process of adding a ½ cup of broth at a time until the rice absorbs the liquid each time until all the broth has been used. This should take 20-30 minutes. Note: The broth will absorb more slowly as you go.
5. 5
   Pour in the half and half and cook for 5 minutes, stirring often.
6. 6
   Add the broccoli, chives and cheeses. Cook and stir until the risotto is hot again and the cheese has all melted. Season with salt and pepper.