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 4 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 5 months ago
Turned out amazing!!! I switched the Mayo and parmesan cheese for soft cheese! Tasted great.
Lorna M. 7 months ago
great taste. i added more parmesan cheese. i tried it also with fresh cream instead of mayo
Alex Moran 8 months 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!