Broccoli Risotto Recipe

• 1/4 c. extra virgin olive oil, divided
• 1 garlic clove, thinly sliced
• 2 c. broccoli flowerets
• 2 1/3 c. chicken broth, divided
• 1/4 c. minced fresh parsley, divided
• Salt and pepper to taste
• 1/2 sm. onion, cooked
• 3/4 c. uncooked long grain or possibly Italian Arborio rice
• 2/3 c. dry white wine or possibly chicken broth
• 1 tbsp. lemon juice
• 2 tbsp. butter
• 1/4 c. grated Parmesan cheese, divided

1. In a skillet, heat 2 Tbsp.
2. oil.
3. Saute/fry garlic and broccoli till garlic is soft, about 3 min.
4. Add in 1/3 c. chicken broth, 3 Tbsp.
5. parsley, and salt and pepper to taste.
6. Simmer, uncovered, just till broccoli is tender, about 10 min.
7. Set aside.
8. Meanwhile, heat remaining oil in a saucepan.
9. Cook onion till tender, about 3 min.
10. Add in rice and stir till rice is coated.
11. Heat remaining broth and stir 2/3 c. into rice mix.
12. Cook, stirring constantly, till all of the liquid is absorbed.
13. Add in remaining warm broth, 1/3 c. at a time, stirring constantly.
14. Allow the liquid to absorb between additions.
15. Cook, uncovered, till rice is creamy and grains are tender Total cooking time is about 20 min.
16. Stir in lemon juice, butter, 3 Tbsp.
17. Parmesan cheese and reserved broccoli.
18. Sprinkle with remaining Parmesan and parsley.
19. Serve immediately.

extra virgin olive oil, garlic, broccoli flowerets, chicken broth, fresh parsley, salt, onion, long grain, white wine, lemon juice, butter, parmesan cheese

Taken from cookeatshare.com/recipes/broccoli-risotto-57502 (may not work)