Ingredients
1/4 cup olive oil, divided1 garlic clove, thinly sliced2 cups broccoli florets2-1/3 cups chicken broth, divided1/4 cup chopped fresh parsley, dividedSalt and pepper to taste1/2 small onion, chopped3/4 cup uncooked long-grain or Italian Arborio rice2/3 cup dry white wine or chicken broth1 tablespoon lemon juice2 tablespoons butter1/4 cup grated Parmesan cheese, divided
Preparation
In a skillet, heat 2 tablespoons oil. Saute garlic and broccoli until garlic is soft, about 3 minutes. Add 1/3 cup chicken broth, 3 tablespoons parsley, and salt and paper to taste. Simmer, uncovered, just until broccoli is tender, about 6 minutes. Set aside.
Meanwhile, heat remaining oil in a large saucepan. Cook onion until tender, about 3 minutes. Add rice and stir until rice is coated. Add wine or broth; cook until wine is, stirring constantly.
In small saucepan, heat remaining broth and keep warm. Stir 2/3 cup warm broth into rice mixture. Cook, uncovered, over medium-low heat until all of the liquid is absorbed, stirring constantly. Add remaining broth, 1/3 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Rice will be creamy and grains tender when done. (Total cooking time is about 25 minutes.)
Stir in the lemon juice, butter, 3 tablespoons Parmesan cheese and reserved broccoli. Sprinkle with remaining Parmesan and parsley. Serve immediately.
