-
1
Position racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Bring the chicken broth to a low simmer in a saucepan.
-
2
Toss the broccoli with the olive oil on a rimmed baking sheet.
-
3
Melt 2 tablespoons butter in a large Dutch oven or ovenproof pot over medium-high heat.
-
4
Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes.
-
5
Add the rice and stir to coat.
-
6
Pour in the wine and cook until evaporated, about 1 minute.
-
7
Add the hot broth, 3/4 teaspoon salt, and pepper to taste; bring to a boil.
-
8
Cover and set on the bottom oven rack.
-
9
Place the broccoli on the upper rack.
-
10
Bake, stirring the rice and broccoli once halfway through cooking, until most of the liquid has been absorbed in the rice and the broccoli is tender, 20 to 25 minutes.
-
11
Remove the rice and broccoli from the oven.
-
12
Add 3/4 cup hot water, the remaining 1 tablespoon butter and the cheese to the rice and stir until creamy (add a little more hot water to loosen, if necessary).Stir in the broccoli.
-
13
Per serving: Calories 432; Fat 23 g (Saturated 12 g); Cholesterol 77 mg; Sodium 686 mg; Carbohydrate 37 g; Fiber 3 g; Protein 17 g
-
14
Photograph by Antonis Achilleos
