Cream of Broccoli Risotto

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 cup chopped red onion
• 2 cloves garlic, minced see note
• 1/2 cup white cooking wine
• 2 tablespoons freshly squeezed lemon juice
• 1-1/2 cups arborio rice
• 3 cups gluten-free vegetable broth
• 2 cups non-dairy milk – I used unsweetened almond milk
• 3 cups chopped broccoli florets
• Sea salt, to taste
• Freshly ground pepper, to taste
• 3 green onions, chopped

Instructions

1. Place olive oil in a large frying pan on medium heat. Add onion and garlic. Cook for up to 8 minutes, until onion is translucent.
2. Meanwhile, heat vegetable broth and almond milk in a medium-sized saucepan. Bring to a boil, reduce heat to low and simmer.
3. Add wine and lemon juice to pan to de-glaze. Cook until the liquid has reduced completely.
4. Add rice to onion mixture and stir for 2 minutes.
5. Slowly add 1 cup of hot broth to the rice mixture. Bring mixture to a gentle boil, stirring occasionally until the broth is absorbed.
6. Add another 1 cup broth, stir until absorbed.
7. Add in 1/2 cup broth at a time allowing each portion to absorb before adding another. This process should take about 25 – 30 minutes.
8. When you have about 1-1/2 cups left of the broth, add the broccoli and stir to coat.
9. Once complete, risotto mixture should be tender. Stir in freshly chopped green onions and serve.
10. To store, place in an airtight container and store in the fridge for up to 3 days. Or, place in the freezer to extend lifetime, up to 2 months.

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Notes