Mushroom Broccoli Risotto

• 1/2 lb. broccoli
• 2 cups mushrooms, sliced
• 6-1/2 cups hot vegetable broth
• 1/2 cup minced scallions, green included (about 5)
• 1 tablespoon, or 1 small, shallot
• 3 tablespoons olive oil
• 2-1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine, or cooking wine
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter, cut into bits
• 1/2 cup Grana Padano cheese, freshly grated
• Freshly ground pepper, to taste

1. Prepare the broccoli florets, keeping them small, and the scallions, shallot, and mushrooms. Peel broccoli stems and slice into 2-inch pieces.
2. In a saucepan, heat the vegetable broth.
3. In a 3- to 4-quart casserole or pot, heat the olive oil over medium heat. Add the scallion, shallot, and mushrooms and saute until shallots are translucent, about 4 minutes, stirring often.
4. Add the rice and stir to coat with oil. Toast rice until the edges become translucent, 1 to 2 minutes.
5. Add the wine and stir until well evaporated. Add 1/2 cup of the hot stock and the salt. Cook, stirring constantly until the stock has been absorbed. Continue to add stock in small batches and cook until absorbed. After about 12 minutes add the broccoli. Stir constantly until the rice mixture is creamy but al dente. This will take about 18 minutes.
6. Remove casserole from heat. Whip in butter until melted, then add the Grana Padano. Salt and pepper to taste. Serve warm.

broccoli, mushrooms, vegetable broth, scallions, shallot, olive oil, carnaroli rice, white wine, salt, unsalted butter, padano cheese, freshly ground pepper

Taken from www.epicurious.com/recipes/member/views/mushroom-broccoli-risotto-50183825 (may not work)