Rarebit Risotto

Author:Inspired by Moosewood Simple, pg. 90
Yield:4 servings
Category:Main Courses


1 qt. vegetable broth
1 tbsp. olive oil
1 1/2 cups arborio rice
12 oz. beer
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


  1. 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.
  2. 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.
  3. While the risotto is cooking, steam the broccoli until bright green and just tender. Set aside.
  4. 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.