|Author:||Inspired by Moosewood Simple, pg. 90|
|1 qt.||vegetable broth|
|1 tbsp.||olive oil|
|1 1/2 cups||arborio rice|
|3 cups||chopped broccoli|
|1 tbsp.||Dijon mustard|
|4 cups||loosely packed, grated sharp cheddar cheese (about 10 oz)|
|2 cups||chopped tomatoes or halved cherry tomatoes|
- In a saucepan, warm the olive oil. Add the rice and stir until well coated with oil. Add the beer and stir until the rice has absorbed the liquid, few minutes.
- Ladle in the simmering broth a cup at a time, stirring often. Let the rice absorb most of the liquid before adding the next cup, usually bout 5 minutes between additions.
- While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside.
- When the last of the broth is absorbed, the kernels of rice should be al dente and the risotto moist. Add the mustard and cheese, stir until cheese is melted. Stir in the broccoli and tomatoes, season with black pepper and serve hot.