Broccoli Risotto with Thyme

Ingredients:

• 1 cup Arborio rice
• 2 cups vegetable broth
• 1 small head of broccoli, cut into small florets
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, heat the vegetable broth over low heat until it is warm.
2. In a separate large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they are soft and translucent.
3. Add the Arborio rice to the skillet and stir to coat the rice in the oil. Cook for 2-3 minutes, until the rice begins to turn slightly translucent around the edges.
4. Begin adding the warm vegetable broth to the skillet, one ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
5. Continue this process until the rice is tender and creamy, about 20-25 minutes.
6. Stir in the broccoli florets and cook for an additional 5 minutes, until they are tender but still bright green.
7. Remove the skillet from heat and stir in the Parmesan cheese, fresh thyme leaves, salt, and pepper.
8. Serve the broccoli risotto hot, garnished with additional Parmesan cheese and thyme leaves.