Creamy Broccoli Risotto

After my success with the sweet potato risotto a couple of weeks ago, I wanted to try some more. I found this recipe for broccoli risotto. We like creamy stuff, so I thought this would be a good option.

Broccoli Risotto

• 4 Tablespoons Olive Oil, divided
• 1 clove garlic, minced
• 2 cups broccoli florets
• 1 Tablespoon of dried parsley flakes
• 2 1/3 cups chicken broth, warmed and divided
• 1/2 small onion
• 3/4 cup brown rice 
• 2/3 cup cooking wine, dry white wine, or chicken broth
• 1/4 cup nut cream (I used mimicreme almond & cashew cream)
• 2 Tablespoons butter
• 1/4 cup grated Parmesan cheese

In a skillet, warm 2 tablespoons of oil. Saute the broccoli and garlic until the garlic is soft. Add 1/3 cup of chicken broth and parsley; simmer until the broccoli is tender, about ten minutes. Turn off until the rice is ready.

Heat the remaining 2 tablespoons of oil. Add the onion and cook until the onion is translucent. Add the rice and stir, coating it. Heat 2/3 cup of broth in the microwave and add to the rice.

Stir often, so that it doesn't burn. Simmer until most of the liquid is absorbed. Warm another 1/2 cup of broth and add it to the rice. Keep adding the rest of the broth 1/2 cup at a time, waiting until the liquid is absorbed before adding warm broth to the rice. Cook until the rice is creamy and the rice is tender.

Add the mimicreme, broccoli, butter, and Parmesan cheese. Enjoy!