Ingredients
- 1 tablespoon extra virgin olive oil
- 1/4 cup finely chopped onion
- 1 cup long grain white rice or 1 cup medium-grain white rice
- 2 cups low sodium chicken broth
- 1/2 teaspoon salt
- 2 cups broccoli florets
- 1/4 cup grated parmigiano-reggiano cheese (plus extra for topping)
- 2 tablespoons unsalted butter
Directions
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Let the oil get heated in a large wide saucepan; add in the onion; cook, stirring over medium heat for 5 minutes or until tender but not browned.
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Stir in the rice until coated.
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Stir in the broth and salt; heat to boiling.
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Cover and cook over medium heat for about 15 minutes or until the water is absorbed and the rice is tender.
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Meanwhile, put the broccoli in a vegetable steamer set over 1 inch of boiling water in a covered skillet or saucepan; steam 6-8 minutes or until tender.
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When the rice is cooked, stir in the ΒΌ cup cheese and the butter.
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Spoon into a serving bowl and top with the broccoli; sprinkle with a little extra cheese.