Broccoli Risotto w/ Parmesan

Ingredients:

• 6 1/2 cups chicken broth
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 1/2 cups uncooked arborio rice
• 1 (16oz) package broccoli flowerets
• 1 cup parmesan cheese, shredded
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• additional shredded parmesan cheese

Instructions:

Bring the chicken broth to a boil in a saucepan, remove from the heat and keep warm. Saute the chopped onion in hot oil in a saucepan over medium-high heat until tender. Add the rice and cook, stirring constantly for 2 minutes. Reduce the heat to medium then add the 3/4 cup of broth and cook, stirring constantly until absorbed. Repeat the procedure with the 4 1/2 cups of hot broth, 3/4 cup at a time. Add the broccoli and remaining 1 1/4 cups hot broth, 1/2 a cup at a time. Cook, stirring constantly, until the liquid is absorbed and the rice is creamy. Stir in 1 cup of cheese, salt and pepper, then serve with the additional cheese.