Ingredients

• 1/2 cup medium grain white rice
• 1 cup broccoli florets
• 1 tablespoon unsalted butter
• 2 tablespoons extra virgin olive oil
• 1 1/2-2 cups chicken stock
• 1 clove garlic, chopped
• 2 tablespoons Parmigiano-Reggiano cheese, grated
• 1 small onion, diced
• Salt and pepper to taste

How to make Broccoli Risotto directions

• 1

  In a medium saucepan, heat chicken stock and simmer on low.

• 2

  In a medium skillet heat 1 tablespoon olive oil. Sauté broccoli in oil for about 4 to 5 minutes. Slowly pour in 1/4 cup chicken stock and simmer on medium-low until the broccoli is just soft, about 5 minutes. Season with salt and pepper to taste.

• 3

  In a saucepan, heat another tablespoon olive oil over medium heat. Add onion and garlic. Sauté until onion becomes soft. Add rice to coat. Add 1/3 cup warm chicken stock to rice mixture and cook until the liquid is absorbed. Continue adding stock, 1/4 cup at a time, letting the liquid absorb before adding more. Cook, stirring constantly, until the rice is tender and creamy, about 20 to 25 minutes. Stir in broccoli, butter and cheese. Add salt and pepper to taste and serve.