1 cup (or more) chopped frozen broccoli, thawed (just set out on the counter while you're cooking)
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.