Sheep Milk, Brocolli, And Lemon Risotto

• 3 cups brocolli
• 2 tbsp. olive oil
• 1/2 cup red onion chopped
• 1 2/3 cup risotto
• 1/2 cup dry white wine
• 4 cups vegetable stock
• 1/2 cup water
• 1 tbsp. salt
• 2 tsp. fresh black pepper
• 1/2 cup pecorino (sheep milk cheese)
• 2 tbsp. fresh lemon juice

1. Cut brocolli into bite size pieces, and steam. Set aside.
2. Heat olive oil in large sauce pan. Add chopped onion till soft. Add risotto, saute until rice appears translucent. Stir in white wine, until wine is absorbed. Add vegetable stock 1/2 cup at a time, each time cook until stock is absorbed. Repeat. Add water if necessary.
3. Stir in salt and pepper, and brocolli. Slowly add cheese. When cheese is fully added, add lemon juice. Stir lightly. Do not over stir.
4. Serve.
5. Makes 2-3 main dishes or 4-5 side dishes

brocolli, olive oil, red onion, risotto, white wine, vegetable stock, water, salt, fresh black pepper, pecorino, lemon juice

Taken from www.epicurious.com/recipes/member/views/sheep-milk-brocolli-and-lemon-risotto-1236740 (may not work)