Creamy risotto made with broccoli, Hellmann's mayonnaise and parmesan cheese
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- Sauté the chopped onion and broccoli in 1 tablespoon of olive oil for about 3 minutes, or until onion is soft.
- Add 2-3 tablespoons of the chicken stock and pepper. Simmer until the broccoli is tender for about 10 minutes and set aside.
- 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
|Calories480Calories from Fat90|
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|Calories from Fat90|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Regina O'Dwyer 9 months ago
This is very nice... it needs lots of broccoli to save it from the blandness others have mentioned. I also added much more Parmesan and so should have left a bit more liquid in the rice. It ended up quite sticky. My fault though. Still very good. Lacks some oomph. Not sure what.
Rachel Hughes 10 months ago
Turned out amazing!!! I switched the Mayo and parmesan cheese for soft cheese! Tasted great.
Lorna M. a year ago
great taste. i added more parmesan cheese. i tried it also with fresh cream instead of mayo
Alex Moran a year ago
Really tasty and most importantly dead simple!
Bradley Hawes 2 years ago
It was very nice just a little bland
Christel D. 2 years ago
It was nice enough. Made ours with frozen vegetables instead of broccoli. Not sure I'd bother to make again though.
Elharm 2 years ago
I really liked this one I would maybe just use veg stock next time but other than that, I really enjoyed it!