Broccoli Risotto

Ingredients:
1/4 c. olive oil, divided
1 garlic clove, thinly sliced
2 c. broccoli flowerets
2 1/3 c. chicken broth, heated and divided
1/4 c. chopped fresh parsley, divided
salt and pepper to taste
1/2 small onion, diced
3/4 c. arborio rice, uncooked
2/3 c. dry white wine
1 T. lemon juice
2 T. butter
1/4 c. grated parmesan cheese, divided


Directions:
In a skillet, heat 2 T. oil. Saute garlic and broccoli until garlic is soft, ~ 3 min.
Add 1/3 c. chicken broth, 3 T. parsley, and S&P to taste.
Simmer, uncovered, until broccoli is tender, ~ 10 min.
Set aside.

Meanwhile, heat remaining oil in a saucepan. Cook onion until tender, ~ 3 min.
Add rice and stir until rice is just coated. Stir in wine. Cook, stirring constantly, until all liquid is absorbed.
Add remaining hot broth, 1/3 c. at a time, stirring constantly allowing liquid to absorb between additions.

Cook, uncovered, until rice is creamy and grains are tender, ~ 20 min. Stir in lemon juice, butter, 3 T. parmesan cheese and reserved broccoli. Sprinkle with remaining cheese and parsley.
Serve immediately.

recipe from cooks.com