Italian Risotto with Broccoli and Parmesan

Method

1. Heat the broth in a saucepan and keep it warm.
2. In a large pan, sauté the onion in butter until translucent.
3. Add the rice and toast it for 2-3 minutes.
4. Pour in the wine and stir until absorbed.
5. Add the broth, one ladle at a time, stirring constantly until absorbed.
6. When the rice is al dente, stir in the broccoli and cook until tender.
7. Mix in the Parmesan cheese and season with salt and pepper.