Italian Risotto with Steamed Broccoli

Method

1. Heat the vegetable broth in a saucepan and keep warm.
2. In a large skillet, melt the butter and sauté the onion until translucent.
3. Add the Arborio rice and toast for 2-3 minutes.
4. Pour in the white wine and stir until absorbed.
5. Add the broth one ladle at a time, stirring constantly until each addition is absorbed.
6. When the rice is creamy and al dente, stir in the cooked broccoli.
7. Mix in the Parmesan cheese and season with salt and pepper.
8. Let rest for 5 minutes before serving.