Monday, June 14, 2010

Broccoli and Cheddar Risotto

Look!  Broccoli!  Totally healthy!

Broccoli and Cheddar Risotto
Basically, a re-working of a previous attempt

3 C. Vegetable Broth
2 small heads of Broccoli, chopped into bite-size pieces
1 Onion, chopped
2 T. Butter
1 T. dry Mustard
1 C. Arborio Rice
1/4 C. Vermouth
3/4 C. Cheddar Cheese, grated

Melt 1 tablespoon of butter with 1 tablespoon of oil, add broccoli and onion and cook for approximately 5 minutes or until onion softens.

Add the rice and cook for five minutes, stirring often.  Add the Vermouth and cook over low heat until it's absorbed.  Then add the broth and cook, stirring, until broth is absorbed (about 20 minutes).

When rice is tender, add the 1 tablespoon butter and the cheddar.  Cook for a few more minutes for flavors to meld, season to taste with pepper and additional cheddar.

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