Ingredients:
• 4 cups broccoli florets
• 2tbsp olive oil
• Salt and pepper to taste
• 6 cups chicken or vegetable stock
• 4 garlic cloves, minced
• 1½ cups arborio rice
• ½ cup vinegar
• 4tbsp unsalted butter
• 8oz. freshly grated sharp cheddar cheese
• ½ cup crispy onions

Method:
Preheat the oven to 215oC. Place the broccoli florets on a baking sheet and toss with a tablespoon of the olive oil. Sprinkle all over with salt and pepper. Roast for 15-20 minutes, until golden. In a separate saucepan or stock pot, heat the stock on low until it’s warm. In another saucepan or pot, heat the remaining tablespoon of olive oil on medium-low heat. Stir in the garlic with a big pinch of salt and pepper. Stir in the rice. Cook, stirring often, to toast the rice for three to five minutes. The rice should be translucent.

Once the rice is translucent, stir in the vinegar (or you can just use extra stock). Cook until the vinegar has been absorbed. Add a cup of the warm stock, stirring continuously, until the stock is absorbed. Repeat again with a cup of stock, stirring until absorbed. Repeat this process with another two to three cups of the stock, until the rice is creamy and al dente. You want it to appear “hydrated” – and want there to be some liquid left when serving. This process should take about 15-20 minutes.

Stir in the butter until melted. Stir in the white cheese until melted. It is richer than parmesan, so it will be creamier than traditional risotto. Taste the rice and season it with salt and pepper as needed. This will depend on how salty your cheese is, so add as much as you need! Stir in the roasted broccoli, or serve it on top of the risotto. Top the risotto with the crispy onions and serve immediately.