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1
Remove the flowerets from the broccoli, divide them into small pieces and steam about three minutes, until just tender and bright green.
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2
Rinse under cold water, drain and set aside.
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3
Chop enough of the stems to make one cup, place in a small saucepan with about two-and-a-half cups of water and simmer until very tender, 15 to 20 minutes.
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4
Drain, reserving the cooking liquid.
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5
Puree the chopped broccoli in a food processor.
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6
Add enough chicken or vegetable stock to the cooking liquid to make five cups, place this stock in a saucepan and bring to a slow simmer.
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7
Heat the oil or butter in a heavy saucepan.
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8
Add the onion and saute until the onion is tender but not brown.
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9
Stir in the rice and cook, stirring, about five minutes.
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10
Stir in the broccoli puree and season with salt and pepper and sage.
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11
Begin adding the simmering stock, about a half-cup at a time, stirring and adding additional stock as the liquid is absorbed by the rice.
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12
After about 20 minutes nearly all the liquid should have been added.
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13
The rice should be just tender with a bit of resistance in the middle and the mixture should be creamy, not quite liquid.
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14
Stir in the reserved broccoli flowerets, check seasonings and serve with Parmesan cheese.
