Broccoli Risotto

1. 1

   Saute the chopped onion and broccoli in 1 tablespoon of olive oil for about 3 minutes, or until onion is soft.

2. 2

   Add 2-3 tablespoons of the chicken stock and pepper. Simmer until the broccoli is tender for about 10 minutes and set aside.

3. 3

   Meanwhile, heat 1 tablespoon of oil in a saucepan. Add rice and stir until rice is coated. Stir 2/3 of broth into rice mixture

4. 4

   Cook, stirring constantly, until all the liquid is absorbed. Add the remaining stock. Cook until the rice is creamy and the grains are tender (you may need to add more stock).

5. 5

   Stir in mayonnaise, parmesan cheese and broccoli.

6. 6

   Sprinkle with the parsley and serve immediately.

* Per serving · 4 servings · Values may vary.