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Note: This is a two-pan method to save time.
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You can use one pan and cook the broccoli first, drain, then use the same pan for the risotto.
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That will take about 10 more minutes.
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Your call!
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Heat a large pot with 4 inches of water and 1 tablespoon of salt and bring it to a boil.
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Add the broccoli and cook for 90 seconds, then drain off the water.
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Set the broccoli aside.
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Meanwhile, heat a separate large pan to medium heat with 1 tablespoon of the butter.
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Add the onion and celery to the butter and stir to cook for 2 minutes with a sprinkle of salt.
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Add the garlic and cook for 1 minute.
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Add the rice and cook for 2 minutes more, stirring to let the rice become coated in the butter.
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Pour in the wine and let it bubble and reduce.
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If the wine doesnt immediately bubble, turn up the heat slightly.
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When the wine has reduced, add the stock/water one cup at a time, stirring often, until it is completely dissolved.
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Keep adding the stock 1 cup at a time for 25-35 minutes until the rice is cooked through.
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Taste it to be sure!
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Add more salt and pepper as you cook the risotto.
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Remember that youll be adding cheese with lots of salt too.
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When the rice is cooked through, stir in the remaining butter and MOST of the almonds, broccoli and cheese.
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Save a little of each for topping!
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Stir the risotto together and taste one more time for seasoning.
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Serve topped with almonds, broccoli, cheese and a drizzle of olive oil.
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WAY better than Panera.
