jenn bartimus

Vegetarian Risotto with Fresh Broccoli Florets

4 cups about vegetable stock, or vegetable broth
1 tablespoon olive oil
1/2 cup diced onions
1 1/2 cups Arborio rice
1/2 cup freshly grated Parmesan cheese
salt to taste
freshly ground black pepper
1 cup fresh broccoli florets

Cook:50 minutes (cooking time) Heat the stock in a saucepan and keep hot
over low heat. Heat the olive oil over medium heat in a separate
medium-sized pot. Add the onion and cook for 2 to 3 minutes, until the
onion turns translucent. Add the rice to the onion mixture and stir.
Turn the heat to low, add about 1 cup of the hot stock to the rice
mixture, and stir slowly until the stock is absorbed. Continue to add the
stock 1 cup at a time, stirring slowly, letting the rice absorb the stock
before adding more. While the risotto is cooking, steam the broccoli
florets in boiling salted water for 2 minutes. Drain. The risotto is
cooked when it is creamy on the outside and slightly firm (al dente) in
the center. Stir in the Parmesan cheese and the broccoli florets. Season
with salt and pepper to taste. If the risotto is too thick, add a little
more stock until it becomes creamy. Divide the risotto into serving
dishes and sprinkle with Parmesan cheese.

Number of Servings: 6
Calories 298, Fat 6g, Sat. Fat 2g, Protein 10g, Fiber 2g, Carbs. 48g,
Soduim 388mg

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