Serves 4 - 5 points per serving
- 1/2 tbsp olive oil
- 1 finely chopped onion
- 1 clove of garlic, minced
- 3/4 cup of arborio rice
- 5 cups of low sodium chicken or veggie broth (you may use more or less, one carton of the campbells broth will cover it)
- 1/3 cup white wine, vermouth or apple juice
- 1 1/2 cup chopped broccoli, frozen or fresh
- 2/3 cup grated parmesan
Heat the oil in a pot or high sided saucepan over medium heat. Saute the onions until soft but don't brown them. Add the garlic and saute for one more minute. Add the rice and saute for 2-3 minutes.
Start adding the broth 1/2 cup or so at a time. Stir a bit and keep an eye on the pot. You don't want it to go dry. When the liquid seems mostly absorbed, add more. Keep doing this for about 20 minutes. Then taste a piece of rice. It should taste like it is just got a little bit of give to it. it's almost done but not quite. Which is fine. Now we add the veggies!
You will still be adding broth, add in the veggies too. Let the liquid cook out. Add the wine/vermouth/apple juice. Taste a piece of rice again. It should have no give and no crunch. It should be smooth, like a well cooked pasta.
Remove from the heat and stir in your cheese.
Someday soon I must do a video of this. It's easy but seeing it done will really make you feel comfortable making it.