RISOTTO WITH ROASTED BROCCOLI
Serves 4
Ingredients
- 2 cups fresh broccoli florets chopped
- 3 tablespoons extra virgin olive oil divided
- sea salt and black pepper to taste
- 1 medium yellow onion finely diced
- 1 cup Arborio rice uncooked
- 3-4 cloves garlic finely minced
- 3 cups vegetable broth
- ¼ cup half and half
- ½ cup Parmesan cheese freshly grated
Instructions
- Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper or a baking mat. Set aside.
- Toss broccoli with 1½ tablespoons olive oil in a large bowl and season with salt and pepper, to taste. Transfer to a prepared baking sheet and spread broccoli into a single layer without overcrowding. Place in preheated oven and roast for 12-15 minutes or until tender and starting to brown. Remove from the oven and set aside.
- While broccoli is roasting, heat remaining olive oil in a large skillet over medium-high heat. Add onion and sauté, stirring occasionally, until tender, approximately 5 minutes.