Cheesy Vegetable Risotto

Ingredients

• 1 cup arborio rice uncooked
• 12 oz broccoli frozen
• 1 tablespoon butter 
• 32 oz chicken broth warmed reduced-sodium (4 cups)
• 2 tablespoons parsley fresh chopped
• 1 clove garlic finely chopped
• 0.3 teaspoon pepper 
• 1 cup onion chopped
• 0.5 cup parmesan shredded
• 2 tablespoons vegetable oil 

Equipment

• frying pan

Directions

1. In 10-inch nonstick skillet, heat butter and oil over medium-high heat until butter is melted.
2. Add onion and garlic; cook 3 to 4 minutes, stirring frequently, until onion is tender.
3. Stir in rice. Cook, stirring occasionally, until edges of kernels are translucent. Stir in 1/2 cup of the broth. Cook 2 to 3 minutes, stirring constantly, until broth is absorbed.
4. Reduce heat to medium. Stir in 1 1/2 cups of the broth; cook uncovered about 5 minutes, stirring frequently, until broth is absorbed. Stir in another 1 cup of the broth; cook uncovered about 5 minutes longer, stirring frequently, until broth is absorbed.
5. Stir in remaining 1 cup broth. Cook about 8 minutes, stirring frequently, until rice is tender and mixture is creamy.
6. Meanwhile, cook frozen vegetables as directed on bag. Stir vegetables, Parmesan cheese, parsley and pepper into rice mixture.