How to make it

  • In a large nonstick pan, cook the onion in the butter and oil on medium heat until soft.
  • Add the rice and cook for a minute or two, until slightly translucent. Raise the heat to medium-high and stir in the wine and mustard.
  • Cook a few minutes until the rice absorbs the wine, then add the stock a ladleful at a time. Keep stirring, then add more stock once the first ladleful is absorbed. Keep cooking this way, stirring constantly until the rice is al dente. Season with salt and pepper.
  • Add the broccoli about halfway through, with a ladleful of stock. That way the veg gets cooked, but not overdone.
  • Stir in the cheese when the rice is done. If the risotto seems a little gluey, add a little more stock to make it creamy again.

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